Brussels Sprout Salad with Roasted Chicken, Crisp Apple & Walnuts

Directions

1. Heat the oven to 425°F.
2. Whisk together olive oil, rice vinegar, honey, salt, and pepper in a large bowl until the dressing is smooth.
3. Slice the chicken into thin fillets and place them in a baking dish. Drizzle with half the dressing and turn to coat.
4. Roast the chicken in the oven, turning once, until cooked through and lightly browned, about 15–20 minutes.
5. While the chicken roasts, rinse and dry all fresh produce.
6. Thinly slice the napa cabbage, add to the bowl with the remaining dressing, and toss to coat.
7. Trim the Brussels sprouts, slice thinly, and dice the celery; add to the bowl with the greens.
8. Trim the green onions and cut into ¼-inch diagonal pieces; add to the salad and toss.
9. Core and thinly slice the Gala apples; roughly chop the walnuts.
10. Thinly slice the cooked chicken into strips.
11. To serve, layer salad on plates and top with apples, walnuts, and sliced chicken.