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Brussels Sprouts & Chicken Salad Recipe - Bobby Deen makes a healthy Brussels sprout salad recipe with chicken that is the perfect quick healthy lunch recipe.
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Brussels Sprouts & Chicken Salad Recipe: https://www.pauladeen.com/recipe/brussels-sprouts-and-chicken-salad/
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0:00
- Hey everybody, I'm Bobby Dean.
0:02
I'm filling in for my mom today, on her YouTube show.
0:06
and you know, I just really,
0:08
really love (kisses magazine) my momma's magazine.
0:12
It's so great.
0:14
My favorite part of the Cooking with Paula Dean magazine
0:17
is my section. (laughs)
0:20
- [Theresa] What is your section about, Bobby?
0:22
- And today, this is the new, coming out,
0:25
hitting the newsstands in October issue of Cooking
0:28
with Paula Dean
0:29
and this is superstar salads.
0:32
Hearty and healthy meals for any day of the week.
0:35
Gosh, it just sounds so good already, doesn't it?
0:37
Salads don't have to be a boring, bland side dish
0:41
that gets overlooked when you throw wholesome toppings
0:43
like chicken, pork, and noodles into the mix.
0:46
It becomes a filling and healthy meal for lunch or dinner
0:49
and it's full of flavor and texture.
0:52
I concur, those are my words.
0:54
So today we're gonna make something that you would expect
0:58
from me, and that is a beautiful salad, okay.
1:01
And this salad is going to, um,
1:04
well, we can take a look at the countertop here, Theresa.
1:06
Pretty simple ingredients and there aren't too many,
1:10
and that's sort of a hallmark of a lot of the things
1:13
that I do are simplicity and, and not just too much stuff,
1:19
you know, there can be too many cooks in the kitchen
1:21
and there can be too many ingredients in a recipe.
1:24
Salad should be easy and beautiful
1:26
and this one is both. (ring clicks on counter)
1:27
So let's get started by talking about the components
1:30
of the salad, okay.
1:31
We're going to use Brussels sprouts,
1:35
which we have grated on just a box grater here, okay.
1:39
So be careful using these, you can get your little fingers,
1:42
so be careful with that, but we just grated this,
1:45
the Brussels sprouts and turn them
1:47
into sort of a slaw-like.
1:50
It reminds me of broccoli slaw,
1:52
which also reminds me that broccoli slaw
1:55
would work well in this, okay.
1:57
So if you wanted to make this salad with a broccoli slaw,
2:00
feel free, it would be great.
2:02
Um, chicken, okay, and what I've done here is just,
2:07
I've just poached a couple of chicken breasts
2:12
and diced them up really nicely.
2:14
We've got some green onion here,
2:16
got the carrots and, and really that's it.
2:20
We're just going to whisk together a nice a sauce for it.
2:22
- [Theresa] Do you wanna tell them what's in your sauce?
2:24
- [Bobby] Yes, I do.
2:25
And then we're going to go to the, to the stove top, okay.
2:28
As soon as we get done with that.
2:29
So let me just grab a whisk and we can get started.
2:33
(whisk clattering)
2:35
We are going to whisk together rice wine vinegar.
2:39
(vinegar sloshing into bowl)
2:41
That's a half a cup of rice wine vinegar.
2:44
To that we'll add two teaspoons
2:46
(whisk scraping) of minced jalapeno.
2:48
And if you don't like jalapeno,
2:50
you could dial back on that, okay.
2:52
You could use, you know,
2:53
just a little less, (bowl clattering)
2:55
maybe a teaspoon.
2:56
- [Theresa] Or not at all.
2:57
- [Bobby] Or none at all, if you choose.
2:58
Some fresh ginger, this is a half teaspoon
3:00
(whisk scraping) of fresh, grated ginger.
3:05
A pinch of kosher salt,
3:07
(whisk scraping) quarter teaspoon,
3:09
(whisk clacking)
3:11
and then two tablespoons (whisk clacking)
3:15
of sesame oil.
3:18
Just drizzle that in there.
3:22
- [Theresa] Why do you drizzle?
3:24
- [Bobby] Just to get it, to get it married in nicely.
3:27
You know that the Sesame oil and the vinegar,
3:30
you can sort of see how they react to one another,
3:34
but this is just to,
3:37
- It kind of sticks together. - It does stick together.
3:41
It does stick, a slow trickle whisk
3:44
is just always appropriate rather than just a big,
3:48
just dump in and then whisk it all together.
3:50
A slow little trickle in and whisk is just,
3:53
it's always a good, it's a pro way to do it.
3:58
And that's why 'cause I'm a pro.
4:02
And that looks and smells really nice already
4:06
and so, so, so, simple.
4:09
All right, I've got something in the oven,
4:10
it just went off, so let me turn that oven off, okay.
4:13
I'll be right back.
4:15
(oven beeps)
4:19
Ooh!
4:22
That's gonna be great too.
4:24
Okay, so to our mixture here, our wet,
4:26
we're gonna go ahead and add our Brussels sprouts.
4:30
I love Brussels sprouts.
4:32
It's one of my favorite vegetables.
4:34
I like them roasted.
4:37
We roast lots of vegetables in our house.
4:39
So take a Brussels sprout and cut it in half.
4:41
You know, a little bit of bacon,
4:42
toss it in some ghee or some such and,
4:47
and bake it in the oven for a few minutes, just wonderful.
4:52
So I'm gonna toss our Brussels sprouts
4:55
in our liquid mixture here.
5:00
And to that, I'm gonna add in, not in a particular order,
5:06
but this is the way I'm doing it.
5:07
(spoon scraping) Can't trickle in onions,
5:09
Teresa, (bowl clatters)
5:10
if you've got anything to say about that,
5:11
I just dump them in.
5:12
(both laughing)
5:14
- [Theresa] I wasn't.
5:14
- [Bobby] You were thinking it, I know you were,
5:16
probably everybody who's watching was thinking that.
5:18
Just dumped them in.
5:22
Mix in our onions and our carrots slowly trickle them in.
5:28
(Bobby laughing)
5:29
- [Theresa] Now you're being silly.
5:30
- It's a joke. (bowl clatters)
5:33
- [Theresa] Look how pretty
5:34
that makes it. - It's gorgeous.
5:35
It is gorgeous and poached chicken, last but not least.
5:40
And I'll tell you what, I really like poached chicken.
5:44
You might think that's funny,
5:46
but some aromatics in a nice sauce pan
5:52
and poach a couple of chicken breasts,
5:56
that's a great way to just get some protein.
6:01
- Do know what an easier way, - I really like poached,
6:02
- Tell me, yeah, tell me. - Rotisserie chicken.
6:04
- Rotisserie chicken? - and you just take
6:05
off the skin.
6:07
- [Bobby] Are you talking about
6:08
a store-bought rotisserie chicken?
6:09
- A store-bought rotisserie chicken,
6:10
we do. - Okay, oh my god.
6:11
- I know you cook everything. - I'm not doing store-bought
6:13
rotisserie chicken (Theresa laughing)
6:16
Okay. So our chicken breasts. (spoon scraping)
6:19
- And if you wanted to do, (bowl clatters)
6:21
you know, you could bake some oven, some chicken thighs.
6:25
You could do, you could bake or you could,
6:29
or you could poach, you know what I just said?
6:31
However you want to prepare your chicken
6:33
and then shred it or, or, or dice it up
6:37
into little small pieces like I did
6:39
with this chicken breast.
6:41
Just beautiful.
6:42
And now look at this, this is in real time,
6:46
it's been about five or six minutes.
6:47
I mean, nothing to it.
6:50
So we've whisked together our rice wine vinegar,
6:53
our minced jalapeno, a little fresh ginger,
6:55
some kosher salt, and then some sesame oil.
6:58
And that has made a beautiful fragrant salad already.
7:02
So I'm just gonna toss this into the refrigerator
7:05
and let it get cool and just sort of marry for a few minutes
7:08
and we'll come right back.
7:10
Here we are.
7:10
We've got our vegetable oil on the stove top here
7:13
in a shallow skillet
7:15
and it's beginning to shimmer or a little bit.
7:17
Now that's a lot of vegetable oil, okay.
7:20
But it's because we're gonna really kind of deep fry these,
7:25
not deep fry, but we're gonna kind of fry these shallots
7:27
and get them nice and crispy golden brown
7:29
for our salad topping, okay.
7:31
And the oil is beginning to sort of shimmer a little bit.
7:35
Yeah, so it's nice and hot.
7:37
Kind off waiting until it smokes just a bit.
7:40
I just want to see just a bit of smoke coming off of it.
7:44
And there we go.
7:47
Carefully away from me, put the shallot in.
7:54
I'm gonna let this cook for about a minute and a half.
7:57
- [Theresa] So we're almost using these as like croutons.
7:59
You're using these onions as croutons salad.
8:02
- [Bobby] It's a salad topping, that's exactly it.
8:04
That's right, yeah.
8:05
We're gonna cook them to a nice golden brown,
8:11
They are really marrying into that vegetable oil already.
8:19
Now the reason that we're using,
8:20
I know that a lot of you are used
8:21
to seeing me use olive oil, sometimes maybe coconut oil,
8:26
vegetable oil is what's appropriate here
8:30
because it's got that high heat tolerance.
8:33
We could really get it nice and hot on the stove top,
8:36
without it burning and olive oil will burn a little.
8:39
We want these shallots to get a nice golden brown
8:43
and don't worry about the vegetable oil anyway, if you are,
8:48
because not only am I gonna drain the shallots,
8:51
I'm then gonna put them on a paper towel on a plate
8:55
to sort of eat up all that vegetable oil.
8:57
So you're not gonna be getting a big spoon full
9:01
of vegetable oil, you don't have to worry about that.
9:05
These are just looking great.
9:09
Temperature is nice.
9:12
You can see, it's not splattering all over the place.
9:14
But if it were to be, a little bit of splatter there,
9:16
excuse me, Therese, let me just grab something real quick.
9:19
This is something that you can,
9:21
it shouldn't be too difficult to find,
9:22
but a little splatter screen, these come in real handy.
9:26
So whenever I'm cooking on my counter top, here
9:29
and I want to cut, reduce the amount of splatter
9:32
that I have to clean up later,
9:33
(both laughing)
9:35
I like to use my splatter screen.
9:37
If I'm cooking chicken or something like that
9:40
at a high heat,
9:41
if I'm braising a piece of meat or something like that,
9:44
these splatter screens are just great, so.
9:47
All right, so that's a beautiful golden brown
9:49
and a very uniform, you know, very, very uniform.
9:53
They're all sort of the same color, all right,
9:55
So very, very hot.
9:58
I'm going to go ahead and drain these into a bowl,
10:01
through a mesh screen here.
10:03
- [Theresa] Ooh, they smell good.
10:04
- [Bobby] They smell great.
10:05
And they're gonna be fantastic atop
10:07
a beautiful Brussels sprout salad.
10:11
Now shallots
10:12
and Brussels sprouts, (dog barking)
10:14
man, that's like peanut butter and jelly.
10:17
Those two things go together beautiful.
10:20
Okay, and there's the dog, right on cue.
10:27
So we'll get,
10:28
There you go, you can see,
10:32
- [Theresa] See all that oil comes back out.
10:34
- [Bobby] All that oil right there.
10:37
Don't ever pour that down your kitchen sink, now.
10:38
(sieve shaking)
10:39
We don't dispose of oils down the drain.
10:44
Find appropriate way to get rid of it.
10:45
Our local landfill here, you can dispose of oils.
10:50
So, but just make sure you find an appropriate way to do it.
10:52
Don't definitely don't pour,
10:54
especially hot oils down the drain.
10:56
Never a good idea.
10:58
Okay, so our shallots now,
11:00
I'm just gonna put them on a paper towel lying on a plate.
11:06
(sieve clattering)
11:07
We get off all that excess oil.
11:11
My wife is in there trying to get those dogs not to bark.
11:15
Good luck.
11:16
- [Theresa] I was gonna say we're used to it.
11:17
- [Bobby] Good luck.
11:18
- [Theresa] With Lulu and Gustin.
11:22
- [Bobby] Yeah, I love dogs and nobody sneaks up on us.
11:26
Okay, so those are gorgeous.
11:28
Man, they smell so, so good.
11:32
And these are gonna be beautiful on top of the salad.
11:34
So we'll take a short break when we come back,
11:35
I'll top our salad that's sitting in the refrigerator, okay.
11:38
See you just a minute.
11:39
Our shallots came out beautifully in the skillet
11:43
and our salad has been in the refrigerator for a few minutes
11:46
and it's nice and cool.
11:48
And I'm gonna serve this out tonight, here in my house,
11:50
but I got to taste it and make sure that it's good
11:55
before I serve it to anybody else.
11:57
(plate clacking)
11:59
Oo-wee, I can tell you just looking at it that it's good.
12:04
Little bit of shallots right on top, oh.
12:08
So if you like those little crisp oniony things that they
12:10
sell in the grocery store, sort of pre-made,
12:13
think y'all know what I'm talking about.
12:16
This is a much better version of that.
12:17
Ooh, I want some more.
12:22
Look how beautiful that looks.
12:27
Okay, only one thing left to do.
12:31
That's to give it a taste test.
12:36
(door rattling)
12:40
Hm-hm.
12:50
This,
12:55
is a great, very easy salad.
12:57
Oh boy, is that good.
12:59
So good, the shallots on top really make it.
13:02
You know, the crispy onion things
13:04
that they sell in the grocery store?
13:06
This is way, way better.
13:09
Hmm, hm.
13:12
(plate clanking)
13:14
What a great recipe and my mom's magazine, sorry.
13:23
That's great, is full of great recipes.
13:27
Not only mine, but mine happen to be great too.
13:30
This is superstar salads,
13:33
it's a great Brussels sprouts and chicken salad.
13:36
Really simple, really easy.
13:40
It's in the October issue of Cooking with Paula Dean.
13:44
I hope you enjoy it as much as I'm enjoying it right now.
13:48
See you next time.
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