I’ve had the recipe for Brussels Sprouts Caesar Salad in my back pocket for months now, inspired by the Fall Shredded Brussels Sprouts Salad you all went nuts for, and now is the time to get it into your hot little hands! Ben and I are obsessed with Caesar Salads but I thought I’d give it a healthier spin by using finely shredded raw brussels sprouts for the base, drizzling them with homemade Caesar dressing (OH MAN,) then adding sauteed chicken breasts marinated in the same dressing for maximum flavor with little effort.
The crispy capers sprinkled on top? Ok, ok – those are for me. Since regular croutons aren’t gluten-free, I swapped in pan-fried crispy capers and, news flash: TOTAL UPGRADE.
Goodbye stale bread, hello punch of real flavor!
Honestly, the scent wafting from this platter after the hot chicken hit the freshly grated parmesan cheese and garlicky dressing tossed with brussels sprouts is something I will not soon forget. Plus, I’ve had more Caesar Salads than I can count that have come out of the kitchen limp and soggy, but the shredded brussels sprouts stay crunchy even a day or two after being tossed in the (spoon drink-worthy) dressing, making this dish perfect for leftover lunches.
I can’t wait for you to try this healthy, re-imagined salad recipe!
Step 1: Make the Caesar Salad Dressing
Caesar salad dressings are notoriously high in fat and can be packed with cheese, which doesn’t work for my family, so I made my own using Minimalist Baker’s Vegan Caesar Dressing recipe. Simply combine hummus, garlic, capers, lemon, garlic, salt, pepper, and a drizzle of extra virgin olive oil in a food processor then blend until smooth. Easy!
Step 2: Marinate the chicken
Add 2 Tablespoons of the salad dressing to 2 chicken breasts in a Ziplock bag with salt and pepper then squish to coat and marinate anywhere from 5 minutes to 8 hours in the refrigerator.
Step 3: Shred the brussels sprouts
While the chicken is marinating, trim 12oz brussels sprouts of their stems and any outer leaves that fall away.
Hold each sprout at the core end then use a very sharp knife to shred/shave the sprout. I’ve used the slicing disk on my food processor for raw brussels sprouts salads before, but I can get the slices much thinner with a sharp knife.
Add all the shredded brussels sprouts into a bowl, using your fingers to separate the layers. This would be a great Sunday afternoon prep activity if you’ll be eating the salad later in the week. The shredded sprouts will keep for 3-4 days just fine in the fridge.
Step 4: Cook the Crispy Capers & chicken
Heat 2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat then add 1/4 cup capers that have been drained and patted dry with a paper towel. Fry until the capers have blossomed and are crispy, 1-2 minutes, shaking the pan often so they don’t burn. Finally, remove the capers to a paper towel-lined plate to drain then set aside.
I first made crispy capers to top my Chicken Piccata Risotto and holy moly, what a TREAT! They’re like tiny kernels of crispy popcorn. Too good!
Add the marinated chicken to the skillet then saute for 3-4 minutes on each side, or until cooked through. This chicken would also be fantastic grilled!
Let the chicken rest for 5 minutes then thinly slice. Toss the shredded brussels sprouts with dressing to taste, then combine with the chicken, sprinkle with crispy capers, and freshly shredded parmesan cheese for a real restaurant experience!
- Fajita Caesar Salad
- Grilled Chicken Salad
- Apple, Almond, Bacon and Brussels Sprouts Salad
- Mediterranean Orzo Salad
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Shredded Brussels Sprouts Caesar Salad
Brussels Sprouts Caesar Salad with crispy capers is a healthy take on Caesar Salad with lots of crunch and flavor!
- 2 chicken breasts, pounded to an even thickness
- 1/2 - 3/4 cup Caesar Salad Dressing (see notes)
- salt and pepper
- 2 Tablespoons extra virgin olive oil
- 1/4 cup capers, drained then patted dry
- 12oz brussels sprouts, trimmed then thinly shredded
- freshly shredded parmesan cheese, optional
- Season chicken breasts with salt and pepper then place in a plastic bag with 2 Tablespoons Caesar Dressing. Squish to evenly coat then refrigerate for up to 8 hours.
- Heat extra virgin olive oil in a medium-sized skillet over medium-high heat then carefully add capers (be careful, they might splatter just a bit.) Pan fry until capers have blossomed and are crunchy, 1-2 minutes, gently shaking the pan to ensure they fry evenly. Remove capers to a paper-towel lined plate to drain then set aside.
- Turn heat down slightly then add marinated chicken to the skillet and saute until no longer pink in the center, 3-4 minutes a side. Chop when cool enough to handle.
- Toss shredded brussels sprouts with desired amount of Caesar Dressing then top with cooked chicken, crispy capers, and parmesan cheese, and then serve.
- I made a double batch of 5-Minute Vegan Caesar Dressing for the chicken marinade and salad dressing.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.