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!
Similar Recipes
- 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
Description
Brussels Sprouts Caesar Salad with crispy capers is a healthy take on Caesar Salad with lots of crunch and flavor!
Ingredients
- 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
Directions
- 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.
Notes
- 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.
Kim 03.08.2016
I made this tonight and it was awesome, I highly recommend it!
Jill 03.07.2016
So glad to hear things are better! Hoping that you find a new normal and get back to life as usual really soon.
Nancy 03.07.2016
Kristin, so happy to hear that Ben’s health has stabilized, and hope for more clarification from the docs soon. We’ll continue to keep you all in our thoughts and prayers.
Meanwhile, this recipe looks fantastic. Might try shredding the sprouts on the old box grater, like I do to prep cabbage for coleslaw. I think that dressing could be used in so many ways, depending on what hummus you use. I’m still partial to roasted red pepper hummus, so will try it.
All the best to you all!
Bev A 03.07.2016
Looks like a delicious recipe.
looks like a delicious recipe that I will have to try. Glad to hear that the health issues have somewhat been resolved.
Ryan @ Feed by Round Pond 03.07.2016
Crispy capers instead of croutons – love that addition.
Sarah @ Making Thyme for Health 03.07.2016
I’m happy to hear that Ben is home and feeling better! I can only imagine how scary that was for you. I’m always trying to get my husband to exercise and get more sleep (he’s a major workaholic) and he says he will when he has the time. Ha!
Anyways, I love that you used fresh Brussels sprouts in place of romaine. They’re so good and are on sale now that they’re in season!
Rachel 03.07.2016
Did you announce the giveaway winners and I missed it?
Amy @BellyFull 03.07.2016
One of my dear friends has a household of dietary complications – husband has celiac disease, daughter has growth/hormone issues, and another daughter has Type 1 diabetes (Type ONE, not two.) I will pass this recipe along to her. Looks wonderful!!
Lauren Gaskill | Making Life Sweet 03.07.2016
I am so very glad that you, Ben and Lincoln are well this week. I am continuing to pray for peace and comfort as you come off of a stressful week. Looking forward to our get together at Malo. <3 BTW this recipe, my dear, is amazing! Between the crispy capers, perfectly seared chicken and shredded Brussels sprouts, there's much to love about it! Pinned!
Jill 03.07.2016
Keeping you in my thoughts and prayers.
Brittany | Words Like Honeycomb 03.07.2016
So glad to hear Ben is taking such a positive approach to this new challenge! What a guy! TOTALLY looking forward to making this…I have been craving Caesar everything for dayzzzz now, so perfect timing!!! <3
Megan @ Skinny Fitalicious 03.07.2016
One of my favorite restaurants makes a chicken marinated like this and it is divine. Perfect with shredded brussels sprouts. You can actually buy them shredded at Trader Joes!
Ellen @ My Uncommon Everyday 03.07.2016
It’s been ages since I’ve had a Caesar salad and I love this twist – shredded Brussels sprouts are great. Also, that dressing sounds excellent!
And glad to hear Ben is doing better!
Taylor 03.07.2016
Oh wow! This looks so good~! I actually had a warm brussel salad when dining out this weekend and it was sooo delicious!
Terri A. 03.07.2016
I’m generally not a brussels sprouts eater, but this looks really good, I may need to give the shaved ones a chance.
Cara 03.07.2016
Oh my word, I missed your last post…..So glad to hear he is ok, and praying that you will get more answers and that he continues to do better!! I think I am going to make this recipe tomorrow, yumm!
Celia at Chicago Jogger 03.07.2016
Glad to hear things are improving! I love shredded sprouts… especially the ‘in the bag’ version from Trader Joe’s ;) This salad looks delicious.
Laura ~ Raise Your Garden 03.07.2016
It never ceases to amaze me what prayer can do! I’m glad things seem to be turning the cover. I try to dedicate at least an hour a day praying cause it’s the only thing that gets me through life =) Will add you and your lovely family to the list. Love this recipe. I can’t wait to share it with my mom who has been talking to me lately about shredded Brussel Sprouts!!!
Vivian | stayaliveandcooking 03.07.2016
It’s really good to hear that you are in a much better place now. I can imagine it must have been quite a stressful time!
And as for this recipe – I REALLY have to stop eating Brussels sprouts in a boring “just boiled” way. Love this!
Emily @ Life on Food 03.07.2016
If this recipe is any indication of what is to come with your eats in the future I think you will be just fine. It looks amazing. Here is to continued good health for all.