Chicken, Brussels Sprouts & Apple Salad with Toasted Walnuts & Cranberries

Directions

1. Wash and dry the Brussels sprouts, shallot, and apples, then pat the chicken dry.
2. Toast the walnuts in a skillet over medium-high heat, stirring until fragrant and browned; transfer to a bowl and wipe the pan clean.
3. Season the chicken with olive oil, salt, and pepper, then sear in the skillet over medium heat until browned and cooked through, about 6–8 minutes per side; transfer to a plate.
4. Trim the ends of the Brussels sprouts, remove any loose outer leaves, halve lengthwise, and slice crosswise; add to a large salad bowl.
5. Trim and thinly slice the shallot and add to the bowl with the sprouts.
6. In the same skillet, cook the Brussels sprouts and shallot until softened, 3–4 minutes, then return them to the salad bowl.
7. Core and dice the apples into ¾-inch pieces and add to the bowl.
8. Stir in the toasted walnuts and dried cranberries.
9. Whisk together olive oil, apple cider vinegar, honey, Dijon, salt, and pepper to make the dressing.
10. Cut the chicken into ¾-inch cubes and add to the salad, then pour over the dressing and toss to combine.
11. Divide the salad onto plates or bowls for serving.