Roasted Brussels Sprout Salad with Balsamic Chicken

Roasted Brussels Sprout Salad with Balsamic-Grilled Chicken 

Ingredients (for two)

20 Fresh Brussels Sprouts

3 Tbs olive oil

Sea Salt

Fresh Cracked Pepper 

2 Cups Fresh Chopped Spinach

1/4 Cup Dried Cranberries

1/4 Cup Honey Roasted Pecans, Chopped

1/4 Cup Bleu Cheese Crumbles

1/4 Cup Balsamic Reduction

1/2 Cup Balsamic Vinaigrette

2 Chicken Breasts, Butterflied

Marinate chicken breasts in 1/2 cup of balsamic vinegar for 2-3 hours, then grill. I grilled with grill pan until cooked through.

Rinse Brussels sprouts and remove outer leaf layer. Chop off stem base, and slice into 3-4 slices each. Leaves will loosen, but no worries. Toss all into a large bowl and mix with 3 tbs of olive oil and sea salt and black pepper to taste.

Spread out on a baking pan and roast uncovered for 15-20 minutes at 400 degrees. When the loose leaves have charred and the slices are tender, remove from oven and let cool.

Once Brussels are roasted, put back in bowl and toss with dried cranberries, bleu cheese crumbles and chopped pecans.

Spoon over a cup of freshly chopped spinach and drizzle with balsamic reduction. Serve with grille chicken and enjoy!