Shredded Brussels Sprouts and Kale Salad with Parmesan and Bacon is a delicious and healthy salad that is filled with sweet cranberries, salty almonds, and bacon! A perfect salad for meal prepping!
This post is sponsored by ReganMillerJones, Inc and the General Mills Bell Institute of Health and Nutrition on behalf of ProgressoTM. I received free samples of the soup mentioned and was compensated for my time. But as always, opinions are my own! Thank you so much for supporting the brands that With Salt and Wit loves!
We don’t venture out to eat often.
Have you tried taking a 15 month old to eat? Placing him in a high chair is similar to placing in a straitjacket.
Not a pretty site.
But back in the day, I kid, I kid…like a year ago, heading out for date nights was our thing.
But once Aiden became mobile and has started to find his voice, our adventures out on the town are rare. Therefore, we are forced to recreate restaurant favorites at home. Not a bad thing since the successes land right here, on da blog, for you all! Win. Win. All thanks to the babe.
One we created was an at home version of a soup and salad combo…I am a sucker for a warm bowl of chicken noodle soup! And a hearty salad always wins me over.
So when ProgressoTM announced that all their soups contained strictly white meat chicken with no antibiotics or hormones ever. My inner convenience food loving self rejoiced considering there is a variety of chicken soups to choose from. While I do love a big pot of my mom’s homemade chicken noodle soup, sometimes this chick doesn’t have time. So when time is of the essence and I have hungry humans running around my house, I can count on a nutritious meal that comes together in minutes!
To go with Progresso’s wholesome Light Chicken Noodle Soup, I knew a salad was in order to recreate our restaurant go to right in our own dining room. I paired a salad I fell in love with at another local favorite lunch spot. They are gourmet salads with all the fixings. I met Dustin for lunch one day and you would think that I was just throwing the food over my shoulder I gobbled it down so quickly.
Just imagine that for a moment and try not to laugh. It’s a running joke in our house that my family eats entirely too fast…”just threw that food over your shoulder you loved it so much.”
Since we can’t make it out to the salad joint nearly as much as we would like, I am so happy I have recreated them here! A shredded Brussels sprouts and kale salad with all the fixings.
If you have never had a shredded Brussel sprout salad, I highly suggest you start here! Besides that fact that it takes minutes to throw together (once the chicken is cooked, of course), it is loaded with crispy bacon, salty parmesan and sprinkled with dried cranberries for a bit of tart sweetness to balance the other flavors. I top it off with juicy chicken that is spiced with a touch of paprika for that “hmmm, what is that?” thought and to provide hearty staying power.
One aspect I love about this salad is how amazing it keeps in the fridge. You can make a double batch, divide it between individual storage containers and you have leftovers for a pretty tasty lunch or another light and nutritious dinner.
At the end of the day, Aiden runs free and we get a date night meal at home! I call that winning.
meal prep tips:
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I love making a double batch of this shredded brussels sprouts salad for a week of healthy lunches! Simply store them in individual containers, store the dressing in smaller containers to drizzle on before devouring!
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This salad is great with the chilled or warm chicken so if you don’t have a microwave for the leftovers, no worries!
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To make your dinner go even faster, cook the chicken and bacon ahead of time. You can slice and crumble them both as well. Also, shred both the kale and brussels sprouts and toss together. Store all in sealed containers until ready to assemble. This makes dinner prep super quick.
10 minPrep Time
25 minCook Time
35 minTotal Time
Yields 2
Save RecipeIngredients
- 8 ounces chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chopped kale
- 2 cups shredded Brussels sprouts
- 2 pieces cooked bacon, crumbled
- 1/4 cup dried cranberries
- 1/4 cup shredded parmesan
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- Progresso Light Chicken Noodle Soup, warmed
Instructions
- Preheat the oven to 375 degrees F. Spray a baking dish with nonstick spray. Sprinkle the chicken with the paprika, salt and pepper. Place in prepared baking dish.
- Place in preheated oven and bake for 25 minutes or until internal temp is 165 degrees F.
- Remove from oven and let cool slightly. Slice into strips.
- Meanwhile, shred the brussels sprouts and kale. Place in a large mixing bowl.
- Add the crumbled bacon, dried cranberries and parmesan. Top with sliced chicken and drizzle with dressing.
- In a small bowl or smaller blender, add all the ingredients and whisk until combined. Serve with salad.
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