Popular
Latest From the Show
Bob Harper's Brussels Sprout Chicken Caesar Salad
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
"Using shaved Brussels sprouts as a component to this salad adds a great texture and will give you added fiber, vitamins, and antioxidants. My light Caesar-inspired dressing helps you cut calories and fat. The dressing gets its creaminess from nonfat Greek yogurt and a nice tang from the lemon juice and Worcestershire sauce. Better tasting and better for you." — Bob
Ingredients
- 10 Brussels sprouts, shredded
- 1 cup chopped mixed greens or romaine lettuce
- 4 ounces roasted boneless, skinless chicken breast, shredded
- 1 tablespoon coarsely chopped almonds
For the dressing:
- 2 tablespoons plain, nonfat Greek yogurt
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/2 garlic clove, crushed
- A pinch freshly ground black pepper
- 1 tablespoon grated parmesan cheese
- 1 to 2 teaspoons water, to thin
Preparation
In a medium bowl, toss the Brussels sprouts, lettuce, chicken and almonds.
Blend all of the dressing ingredients and lightly toss with the salad.