"Shredded Chicken & Brussels Sprout Salad with Toasted Sesame Vinaigrette + a Loire Valley Sancerre"
Serves: 4
  • 1 lb. chicken tenderloins (preferably organic)
  • Zest of 1 lemon
  • ¼ cup fresh lemon juice
  • ¼ cup sesame oil
  • ¼ cup good olive oil
  • 2 teaspoons honey
  • 1 Tablespoon white wine vinegar
  • 1 garlic clove, smashed
  • 3 Tablespoons sesame seeds, lightly toasted
  • 1 lb. Brussels sprouts, trimmed & thinly sliced
  • 1 Pink Lady apple, halved, cored & thinly sliced
  • 1 small shallot, halved lengthwise & thinly sliced
  • 1 Fresno chile, stemmed, seeded and thinly sliced into rings
  • ½ cup chopped fresh mint
  1. Preheat oven to 350 degrees.
  2. Place chicken tenderloins in a baking dish, drizzle with olive oil and season with Kosher salt and pepper. Bake until just cooked through, approximately 20 minutes.
  3. Place cooked chicken in a large bowl and use 2 forks to shred it into bite sized pieces. Set aside to cool.
  4. In a small container with tight fitting lid, combine half of the toasted sesame seeds, vinegar, garlic clove, honey, olive oil, lemon zest and juice. Close tightly and shake vigorously to combine. Season to taste with Kosher salt and pepper.
  5. In a large bowl, add the shredded chicken, Brussels sprouts, apple, shallot, chile and mint, drizzle with the dressing and toss well to combine. Season to taste with Kosher salt and pepper.
  6. Garnish with the remaining sesame seeds just before serving.
Serve with a crisp, citrusy Sauvignon Blanc like the 2014 Claude Riffault Sancerre "Les Boucauds" from France's Loire Valley.
Recipe by The Glamorous Gourmet at https://theglamorousgourmet.com/shredded-chicken-brussels-sprout-salad-with-sesame-vinaigrette-a-loire-valley-sancerre/