Low Histamine Brussels Sprout Chicken Pesto Salad

Okay, so I know that this is already my third salad with Brussels sprouts this year – I guess I have been a little obsessed with them lately 😉 So bare with me and my love of Brussels sprouts for just one more salad recipe and I promise you all I will take a little break from recipes with Brussels sprouts. But for this week they will once again star in this Low Histamine Brussels Sprouts Chicken Pesto Salad 🙂

Just in case you missed any of my other salad recipes with Brussels sprouts, here they are 😉

Making this salad is pretty straight forward! Start with frying up the chicken, with a little olive oil and salt. Then make the Low Histamine Pesto 🙂 Simply add the greens (baby kale and basil), hemp seeds, optional nuts, a small spring onion, extra virgin olive oil and a pinch of salt into a container that fits a hand held blender. Blend it till it has the texture you prefer. You can adjust the thickness by adding more or less olive oil.

For the salad, clean all the veggies. Slice up the Brussels sprouts, carrots and cauliflower finely. Or if you are lacy like me use your food processor for this step 🙂 Wash and (spin) dry the mixed lettuce leaves and mix it all up in a nice big bowl 🙂

When the chicken is done and nicely crispy on the outside, remove it from the pan and let it rest for a few minutes, before you slice it up. Serve up a pile of salad, place the chicken on top, and drizzle with pesto. Dig in and enjoy \o/

Low Histamine Brussels Sprout Chicken Pesto Salad

• Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 minutes
• Yield: 2-3 people 1x

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Description

Filling winter salad with raw shaved Brussels sprouts, fried chicken and kale/basil low histamine pesto.

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Ingredients

For the salad:

• 100 g Brussels sprouts, cleaned (3.5 oz)
• 250 g cauliflower florets (8.8 oz)
• 150–200 g carrot (5.3–7 oz)
• 80 g mixed lettuce (2.8 oz)
• 75 g chicken breast per person (2.6 oz per person)
• 1 tsp (extra virgin) olive oil
• salt

For the Low Histamine Pesto

• 20 g baby kale (a big handful)
• 25 g basil (an even bigger handful ;))
• 1 tbsp hemp seeds
• 1 tsp pistachios (optional)*
• 1 small spring onion (4 g/ 0.14 oz)
• 4 tbsp of (extra virgin) olive oil (more if you want it thinner)*
• a pinch of salt

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Instructions

1. Fry up the chicken breast, with a little olive oil and salt.
2. Then make the Low Histamine Pesto 🙂 Simply add the greens (baby kale and basil), hemp seeds, optional nuts, a small spring onion, extra virgin olive oil and a pinch of salt into a container that fits a hand held blender. Blend it till it has the texture you prefer.
3. For the salad, clean all the veggies. Slice up the Brussels sprouts, carrots and cauliflower finely. Or if you are lacy like me use your food processor for this step 🙂
4. Wash and (spin) dry the mixed lettuce leaves.
5. Mix it all up in a nice big bowl 🙂
6. When the chicken is done and nicely crispy on the outside, remove it from the pan and let it rest for a few minutes, before you slice it up.
7. Serve up a pile of salad, place the chicken on top, and drizzle with pesto. Dig in and enjoy o/

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Notes

• The pistachios are optional. If you don’t tolerate them, either leave them out, or replace with more hemp seeds or another type of tolerated nut or seed.
• You can adjust the thickness of the pesto by adding more or less olive oil.
• The nutritional data is calculated based on 1 portion out of 2

4899 g36.3 g0 g22.6 g8.3 g24.9 g

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