- ¼ cup sauerkraut, drained
- 1 pound Brussels Sprouts
- 2 cups cooked rotisserie chicken
- 1/4 cup organic Parmesan cheese
- 1/4 cup red onion, thinly sliced
- 1/2 cup Caesar dressing
- 2 tablespoons lemon juice
- salt to taste
- croutons
- black pepper to taste
- Preheat your oven to 350° F and line a baking sheet with parchment paper
- Wash the Brussels sprouts well, cut off the ends and chop into shreds.
- Add the shredded sprouts to the parchment paper lined pan, and place in the oven for about 7 minutes. You just want the shredded sprouts to get warm and slightly softer.
- Add the chopped Brussels sprouts to a bowl, with the lemon juice and onions.
- Add the sauerkraut and Caesar dressing to the bowl. Warm the chicken and add it to the salad.
- Toss until the salad is evenly coated in dressing, add more dressing to taste if necessary.
- Serve the salad on a plate and top it with freshly grated Parmesan cheese, black pepper, and croutons.
- Enjoy!
