Brussels Sprouts Salad with Chicken, Tomatoes, and Walnuts
Bring large pot of salted water to boil. Rinse the brussels sprouts, remove and discard cores, and pull the leaves off. Blanch the leaves 2 minutes in the boiling water. Remove leaves, shock in cold water, and drain well. Wash the chicken breasts, pat dry, and season with salt and pepper. Sauté chicken on both sides in hot oil about 4 minutes. Place chicken skin side up in a greased baking dish and bake in preheated oven at 250°C (approximately 450°F) 3–5 minutes until crispy. Peel the shallots and slice into thin rings. Mix the vinegar, oil, and salt and pepper to make the dressing. Mix the brussels sprouts and shallots into the dressing. Wash the tomatoes and cut into quarters. Arrange them on plates with the brussels sprouts mixture. Coarsely chop the walnuts and sprinkle on top. Cut the chicken breasts diagonally into slices and arrange on the salad to serve.
Serve with whole-grain bread.