Italian Brussels Salad

 

     If you want to feed a crowd, or just have lunch all week, I have a yummy answer to your needs.  Each of these seven two cup servings are only 319 calories, 31g carbs, 6g fiber, 25g net carbs, 31g protein, and 8g fat.  My Italian Brussels Salad hits all the high notes, and did you catch those protein levels!!!  My big trick with calorie dense ingredients is to break those up into the smallest portions, then it goes further and you get a taste in every bite.  #winning💪🏻

Ingredients for 14 cups, or seven 2 cup servings~

1.5 pounds diced Chicken Breast

1/2 cup + 2 Tablespoons 7 Herb Balsamic Vinegar (found at California Balsamic, SOS free, sub with your favorite homemade Italian Dressing)

1.5 pounds cleaned and halved Brussels Sprouts

1/2 pound (about a cup) Baby Carrots

1 drained can Chickpeas

1/2 cup shaved or grated Parmesan

1/2 diced Yellow Bell Peppers

1/2 cup sliced Cherry Tomatoes 

1/4 cup sliced Kalamata Olives, sub with Black Olives

1/4 cup diced Purple Onion

     Add Chicken and 2 Tablespoons Balsamic to skillet til cooked thru, drain juice, set aside.  Meanwhile, add Brussels and Carrots to food processor til finely sliced or shaved.  As a bonus, you can add the Brussels and Carrots at the same time.  Feel free to chop by hand if necessary.  Add to big mixing bowl, along with Chicken and remaining ingredients.  Toss to incorporate.  Enjoy 😉