Chopped Brussels Sprout Salad with Chicken and Nuts

This recipe from PinnchofYum is sooooo good! I honestly made it twice in a row the week I discovered it. I've made a few adaptations along the way that I think make it even better, but the recipe is quite fantastic in its original form. It makes for great leftovers, and I honestly can't decide whether I like it better warm or cold.  (Adapted from here)

Ingredients

• 1 cup cooked chicken, cubed or shredded
• 4 cups sliced brussels sprouts (for me it was about 20. I highly recommend using a mandoline/microplane for this!)
• 1/2 cup mixed nuts
• 1/2 cup dried cranberries
• 1/4 cup Parmesan cheese
• 1/2 cup chopped onion
  
  
• 1 tablespoon butter
• juice of 1 orange (I sometimes use 1 tablespoon of frozen orange juice concentrate for an even zestier dressing)
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 1 clove of garlic, crushed
• 2 tablespoons olive oil
• 1 teaspoon red wine vinegar
• salt and pepper to taste

Directions

• For the salad:Shred the chicken and brussels sprouts. In a food processor, pulse the nuts a few times until chopped.Note: Shredding the chicken in the food processor is a quick and easy way to get it done.
• For the dressing: In the small skillet, saute the butter, onion and garlic over medium high heat until the onions are golden brown, about 5 minutes. Transfer the onions to a food processor. Add the orange juice, honey, red wine vinegar, lemon juice and olive oil. Puree until smooth and creamy. Season generously with salt and pepper.
• Place the Brussels sprouts in the empty sauteed onion pan and place over high heat. Stir for 1-2 minutes until you can smell them and they turn bright green. Remove from heat. In a large bowl, toss the the Brussels sprouts, walnuts, dried cranberries, chicken, and Parmesan.
• Toss the dressing and salad together. Serve warm or cold.

 (Photo from PinchOfYum)