• 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
5 (Rated by 3 moms)


  1. 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.
  2. Once they are cooled, you can remove the core with a pairing knife. Set the sprouts aside when done.
  3. 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).
  4. In a medium size bowl, combine your diced chicken, Greek yogurt, cream cheese, diced brussels sprouts cores, and pepper.
  5. Begin assembling your stuffed sprouts, by spooning and packing the chicken salad into them. Enjoy!
  6. http://keeleymcguire.blogspot.com/2013/03/lunch-made-easy-crunchacolor-healthy.html


Post Powered by RESPECT not THUMPS


Thank you for the feature!!