• 45minDURATION
• 25minPREP TIME
• 4SERVINGS

Ingredients

• 1 6-oz boneless, skinless chicken breast
• 1 tbsp extra-virgin olive oil, divided
• 1/2 tsp garlic powder
• 1/4 tsp each sea salt and ground  black pepper, divided
• 4 cups trimmed and thinly sliced Brussels sprouts
• 2 Granny Smith apples, julienned
• 1/2 red onion, thinly sliced
• 1 cup raw unsalted walnuts

DRESSING

• 1 cup full-fat sour cream
• 1/3 cup finely chopped cucumber
• 1 clove garlic, minced
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper

Preparation

1. Preheat oven to 400°F. On a  parchment-lined baking sheet,  drizzle chicken with 1 tsp oil and  sprinkle with garlic powder and  1/8 tsp each salt and pepper. Bake for 10 minutes, flip and continue baking  for 15 minutes, or until chicken is cooked through. On a second parchment-lined baking sheet, toss Brussels sprouts with remaining  2 tsp oil and 1/8 tsp each salt and pepper. Add to oven with chicken  and bake for 20 minutes, stirring halfway. Set both aside to cool. Cut chicken into thin slices.
2. Meanwhile, in a small bowl, whisk together all dressing ingredients.
3. In a large bowl, place Brussels sprouts, apple, onion, walnuts and chicken. Drizzle dressing over top; toss to coat.

NOTE: If following our 20-Ingredient, 7-Day Meal Plan refrigerate salad and dressing separately. Toss servings of salad with dressing when called for.