- This was a great way to introduce Brussels Sprouts to my daughter. I love them and was excited to make them in a new way. She thought they were 'so cute' when she helped me pick out the exact ones we wanted from the market. I knew I needed to present them in a delicious way for her and that's when I got the idea to stuff them with chicken salad! Oh man, they are good too. I now have a new lunch favorite for mysel! Perfect as an appetizer or for gatherings.
- (Double, Even Triple the Recipe as Needed! This was based on our lunch size portion)
- 1/2 cup of diced (cooked) chicken breast
- 5-6 fresh brussels sprouts (the larger in size the better
- 2 Tablespoons of plain Greek yogurt
- 1 teaspoon of whipped cream cheese
- 1/4 teaspoon of ground pepper
- 1 cup of water (for boiling)
- Pinch of salt
- Wash brussels sprouts and slice vertically. On your stove top, add about a cup of water and pinch of salt into a medium size pan and place brussels cut-side down into the water. Bring to a boil for 1-2 minutes. Drain and let cool completely.
- Once they are cooled, you can remove the core with a pairing knife. Set the sprouts aside when done.
- Keep 2-3 of the cores and dice. (You can keep the remaining cores too, if you'd like, for additional chicken salad or for topping on a fresh salad).
- In a medium size bowl, combine your diced chicken, Greek yogurt, cream cheese, diced brussels sprouts cores, and pepper.
- Begin assembling your stuffed sprouts, by spooning and packing the chicken salad into them. Enjoy!