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AIP Chicken Brussels Sprout Salad with Bacon Bits
This is perhaps the most delicious salad I’ve ever tasted. Big statement? Maybe. But one bite of this AIP chicken Brussels sprout salad with bacon bits and I think you’ll agree.
Big Taste, Little Sprouts
I didn’t grow up in a Brussels sprouts kind of house. Lucky for me, I went through an adventurous eating phase in my college years that introduced me to this powerhouse vegetable.
I can now say that Brussels sprouts are easily one of my favorites. They’re even kind of adorable, as vegetables go. They look like little baby cabbages.
That said, it seems like there are two kinds of people in the world. There are people that love Brussels sprouts, and people who are hesitant to try them.
If you’re in the second camp, this recipe is a great introduction to this vegetable. After all, everything’s better with bacon!
And they have more going for them than just the taste. There are a ton of nutritional perks in those tiny packages.
Brussels sprouts have tons of vitamin K and vitamin C. A serving of sprouts actually has more of these vitamins than you ever need for the day!
You’re also ingesting a more than healthy amount of folate, vitamin B6, manganese, choline, fiber, and copper.
It’s that perfect combo – they’re good, and good for you.
That Smell Though!
Perhaps the thing that has soured you on sprouts is their rather strong smell. If you don’t love it, you’re not alone.
Brussels sprouts pack a little something called hydrogen sulfide. When you heat them up, they release gas that can be a trifle bit smelly.
Generally, this happens when Brussels sprouts are overcooked. Boiling them until they’re mush will definitely stink up your house. So don’t do that.
For this recipe, you’ll just do a quick sauté. That’ll get you a great taste without alerting everyone in your house that you’re cooking sprouts.
While healthy, Brussels sprouts can cause some unfortunate side effects like gas and bloating. I find it helpful to eat smaller portions of sprouts than I may want to.
If I overindulge on any cruciferous vegetable, I wind up feeling uncomfortable afterward.
AIP Pantry List
No doubt, the hardest part of AIP is learning what to eat. At some point it becomes ingrained, but I found it helpful to have a cheat sheet when I was getting started.
Check out this downloadable AIP pantry list. It’s got tons of food that’s safe for your diet so you will be stocked and less tempted to eat inflammatory foods.
Simply the best Brussels sprout salad you’ve never had!
- 2 slices of bacon, diced
- 1 chicken breast, diced
- 1 Tablespoon (10 g) garlic powder
- 2 Tablespoons (30 ml) avocado oil and leftover bacon fat, to cook chicken with
- 2 cups of Brussels sprouts, trimmed and thinly sliced (use broccoli if you can’t find brussels sprouts)
- 1 carrot, shredded
- 1/2 onion, thinly sliced
- 2 Tablespoons (30 ml) avocado oil, to cook vegetables with
- 2 Tablespoons (30 ml) balsamic vinegar
- Salt, to taste
- In a pan, cook the bacon pieces until crispy. Set aside.
- Add 2 Tablespoons of avocado oil into the same pan and cook the diced chicken breast until browned and cooked (approx. 10 minutes). Season with garlic powder and salt to taste. Set aside.
- Add the other 2 Tablespoons of avocado oil into the pan and fry the Brussels sprouts, carrots, and onions until slightly browned and softened (approx. 10 minutes). Season with balsamic vinegar.
- Plate the vegetables at the bottom of the bowl and top with the chicken and bacon.
All nutritional data are estimated and based on per serving amounts.
- Calories: 648
- Sugar: 5 g
- Fat: 51 g
- Carbohydrates: 21 g
- Fiber: 7 g
- Protein: 27 g