We could eat this cold, crunchy salad
for lunch or dinner any day of the week.
While it’s totally customizable, whatever
you do, don’t skimp on the savory
shallot topping!
Makes
about 4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Toss together Brussels sprouts,
chicken, green onion, and carrot
in a large bowl.
Whisk together vinegar, jalapeño,
ginger, and salt in a small bowl;
whisk in sesame oil. Pour over chicken
mixture, tossing to coat. Cover and
refrigerate for 30 minutes.
Heat vegetable oil in a small skillet
over medium-high heat until hot. Add
shallot, and cook until golden brown
around the edges, about 1½ minutes.
Remove with a slotted spoon, and let
drain on paper towels. Sprinkle over
salad just before serving.
