Brussel Sprout Pecan Salad

No more boring salads, y’all. No more.

Ingredients (Makes 5-6 salads)

1 large head of iceberg lettuce

1 bag of shaved brussel sprouts (usually ~8-10 ounce bag)

2 chicken breast

2 eggs

1/2 cup bread crumbs

1/2 - 1 cup of feta cheese

2 red apples

2 cups of pecans

Vinegrette dressing of choice (homemade recipes here - can also be made without turmeric and dry mustard)

1 Tbsp olive oil

Salt + garlic powder

Instructions:

1) Preheat oven to 400 degrees

2) Place shaved brussel sprouts on a large baking sheet. Drizzle with olive oil, salt, and garlic powder

4) Whisk 2 eggs together in a bowl. Dip raw chicken in the bowl and cover with egg wash

5) Put the bread crumbs in a bowl and mix with 1/4 tsp salt and 1/4 tsp garlic powder. Dip the egg wash chicken in the bread crumbs and cover on all sides

6) Place the coated chicken on a baking sheet. Bake the brussel sprouts and the chicken for 25 minutes together in the oven

7) Chop the apple and iceberg lettuce and set aside

8) Once the brussel sprouts and chicken are cooked, turn the oven to broil

9) Put the pecans on a baking sheet and broil in the oven until toasted. These cook very fast!! Watch them to ensure they do not burn. It should only take a few minutes

10) Combine all ingredients, toss well, and serve