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Warm Brussels Sprouts Caesar Salad with Chicken and Bacon

COOK TIME
25 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(44)
Alejandra Ramos' Warm Brussels Sprouts Chicken Caesar Salad with Bacon "Croutons"
Alejandra Ramos' Warm Brussels Sprouts Chicken Caesar Salad with Bacon \"Croutons\"Nathan Congleton / TODAY
COOK TIME
25 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(44)

Ingredients

Dressing
  • 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
  • Chicken
  • 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
  • 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
  • Chef notes

    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.

    Preparation

    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.

    To finish:

    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.