Ingredients

• 12 Ounces Brussels Sprout
• 2 Tablespoons Water
• 2 Tablespoons Cider Vinegar
• 2 Teaspoons EVOO
• Pinch of Salt
• Pinch of Black Pepper
• 6 Ounces Cooked Chicken, Chopped or Shredded
• ¼ Cup Dried Cherries or Dried Apricots, Snipped
• 1 Tablespoon Sunflower Seeds, Toasted
• ½ Ounce Goat Cheese (Chevre), Crumbled

Directions

For Vinaigrette:
1. Whisk together vinegar, oil, salt, and pepper. Set aside.
For Salad:
2. Wash and trim Brussels sprouts. Remove any damaged outer leaves. Quarter each sprout, saving any leaves that fall off during the process.
3. Place Brussels sprouts in a microwave-safe dish with the 2 TBSP water.
4. Microwave, uncovered, for 3 minutes or until sprouts are bright green, stirring once.
5. Rinse in cold water and drain well; set aside.
6. In medium bowl toss together chicken, dried fruit, sunflower seeds, and sprouts.
7. Top with goat cheese.
8. Drizzle with vinaigrette and serve immediately or chill up to 4 hours.