Warming the Brussels sprouts in a skillet helps make them a bit sweeter and a bit more tender. The crispy bacon cubes are a delicious low-carb swap for traditional croutons; you get the crunch and the flavor, without any of the carbohydrates.
Technique tips: Look for pre-shredded Brussels sprouts in your supermarket, or shred them at home using a food processor or mandoline.
For the crispiest bacon cubes, cook slowly at medium-low to low heat and stir occasionally.
The dressing can be made in advance and refrigerated in an airtight container for up to 1 week.
Swap Option: Use shrimp instead of chicken, shredded kale instead of Brussels sprouts and/or store-bought Caesar dressing as a shortcut.
- 1 cup mayonnaise
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 cup shredded Parmesan cheese
- 5 anchovies, minced (or 1 tablespoon anchovy paste)
- 4 large cloves garlic, peeled
- 2 large lemons, juiced
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 2 pounds thin-cut chicken cutlets
- 2 tablespoons olive oil, plus more for cooking
- 1 large lemon, juiced
- 2 cloves garlic, finely minced
- 1 tablespoon dried oregano
- 1½ teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Salad and bacon
- 1/2 pound whole slab bacon, cut into 1-inch cubes
- 2 pounds Brussels sprouts, shredded
For the dressing:
Combine mayonnaise, cream, Parmesan, mustard, anchovies, garlic, lemon juice, oregano, black pepper in a food processor (or blender), and puree until smooth.
For the chicken:
Place chicken in a bowl and add the olive oil, lemon juice, garlic, oregano, salt, and black pepper. Toss to coat well.
Heat a large deep skillet or saucepan over medium-high heat. Add olive oil to coat the bottom of the pan, then add the chicken breasts in an even layer. Cook about 4 minutes, or until golden and crisp on the bottom. Turn over and cook for another 5 minutes, or until golden and cooked through. Transfer to a separate dish and cut into strips or cubes.
For the bacon:
Lower heat to medium-low and add the bacon cubes. Cook until crisp. Remove with a slotted spoon and add to the dish with the chicken.
Raise the heat to medium-high and add the shredded Brussels sprouts to the skillet. Sauté in the bacon fat for 3-4 minutes, just until slightly wilted. While still in the skillet, add in a few tablespoons of dressing and toss to coat evenly.
Add the chicken and bacon back in and toss again. Divide into bowls and drizzle with additional dressing before serving.