Brussels sprouts, chicken and pecorino winter salad

12 INGREDIENTS • 6 STEPS • 10MIN

Brussels sprouts, chicken and pecorino winter salad

Recipe
Just because it's winter, it doesn't mean you can't still enjoy a salad. This seasonal salad is filled with comforting and cosy flavours and makes a great option for a lighter lunch.
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Just because it's winter, it doesn't mean you can't still enjoy a salad. This seasonal salad is filled with comforting and cosy flavours and makes a great option for a lighter lunch.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

10MIN

Total time

Ingredients

Servings
6
1 handful
basil leaf
25 g
pecorino Romano
60 g
watercress
1 tbsp
white balsamic vinegar
3 tbsp
M&S extra virgin olive oil
25 g
blanched almonds
1
roast chicken
400 g
Brussels sprouts
4
M&S spring onions
1 pinch
chilli flakes
2 cloves
M&S Remarksable Value garlic
1 tbsp
olive oil

Nutrition per serving

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Calories
609kcal
Fat
42.3 g
Saturates
11.6 g
Sugars
2.1 g
Salt
1368.9 mg
Love This Recipe?
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Brussels sprouts, chicken and pecorino winter salad
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Tear the fresh basil leaves (1 handful). Grate the pecorino (25 g). Toast and roughly chop the blanched almonds (25 g). Shred the rotisserie whole roast chicken (1). Trim and finely shred the Brussels sprouts (400 g). Slice the spring onions (4). Slice the garlic cloves (2 cloves).
step 2
Heat the olive oil (1 tbsp) in a large frying pan. Add the garlic, chilli flakes (1 pinch) and spring onions, and cook over a medium heat for 1 minute.
step 3
Add the sprouts and stir fry for 4-5 minutes, until just tender. Remove from the heat and set aside.
step 4
Stir the chicken gently through the sprouts mixture, along with the almonds and some seasoning.
step 5
Whisk together the extra virgin olive oil (3 tbsp) and white balsamic vinegar (1 tbsp), and drizzle over the chicken mixture. Add the watercress (60 g), mixing gently to combine.
step 6
Transfer to a serving platter, then scatter over the pecorino and basil to serve.
step 6 Transfer to a serving platter, then scatter over the pecorino and basil to serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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