Green salad with gorgonzola dressing, chicken fillet and roasted Brussels sprouts

Salad lovers present? Hands up?
I freely admit that I am not one at first glance. Genetically, I am more of a ‘chocolate cake instead of greens’ type. Fortunately, this is not reflected in my diet, but my inner glutton would not automatically reach for the peppers.
When it comes to salads as a main course, I am therefore somewhat sceptical and think of wilted salad leaves with dry chicken on top, sold at an expensive price as ‘salad with grilled fillet strips’.
I am all the more enthusiastic (warning: smelly self-praise ahead) about my salad creation, which made my Sunday lunch a real highlight: a green salad with Gorgonzola dressing, chicken fillet and Brussels sprouts. My website content plan for Tuesday, i.e. today, says: salad. So I had to make a salad. It just sort of came to me. Okay. But I had no idea it would turn out so delicious! Sensational!
With this salad, even I would choose greens over chocolate cake!

The ingredients scream: It's cold outside, and that's a good thing!

Brussels sprouts! Local pears! Caramelised walnuts!
As the Viennese would say: OIDA!

To make it even more seasonal, you could also replace the lamb's lettuce with finely chopped fresh Chinese cabbage. I'm just a real fan of lamb's lettuce. I love its nutty, fresh flavour. A little rocket and lollo rosso (for those who like a bitter taste) would also go well in this dish. The latter also adds colour and an extra portion of secondary plant substances.

The topping with fresh sprouts was actually a spontaneous decision, because I stumbled across these amazing red mustard sprouts in the supermarket. But maybe some of you grow your own sprouts? I did that for a while, too, because it's super easy. I had a simple sprouting jar and sprouting seed mixes at home, and within a few days you have crisp, vitamin-rich sprouts for your salad. Or you can simply grow them on damp cotton wool, as is commonly done with cress.

Note to self: I need a new sprouting jar.

Salad with Gorgonzola dressing

Back to my salad. I had wanted to try salad with Gorgonzola dressing for a long time, but I was sceptical. I quite like Gorgonzola, but I find it quickly becomes too intense and too sharp for me. In this dressing, however, it is softened by yoghurt and slightly sweetened by maple syrup, giving it just a hint of that mild blue cheese flavour. The result is a really comforting dressing. Even on cold days, you won't miss a warm main course.

Speaking of main courses: the quantities in my recipe for two people are intended for two full main courses. You'll be really full afterwards. Light eaters could even divide the quantity between three people. And if you want to serve it as a starter, use the recipe for four people. Easy.

I'm really excited to hear what you think of this recipe, everyone. Let me know in the comments if you've tried it out! 😊

Salad with gorgonzola dressing, chicken breast, pears and Brussels sprouts

This salad is also popular in winter! Roasted chicken breast, roasted Brussels sprouts, pears and caramelised walnuts harmonise perfectly with the mild Gorgonzola dressing.

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Preparation time 1 hour hr

Total time 1 hour hr

Servings: 2 people

Dish: Salad

Cuisine: International

Ingredients Equipment Method

Ingredients

  

For the Gorgonzola dressing

• 50 g Gorgonzola
• 3 table spoons white balsamic vinegar
• 2 table spoons plain yoghurt
• 1 tbsp. maple syrup
• 2 table spoons lemon juice

For the salad

• 1 chicken breast
• 150 g lamb's lettuce or a different green salad
• 100 g Brussel sprouts
• 10 cherry tomatoes
• 1/2 pear
• 1 handful walnut kernels
• 1 table spoons butter
• 2 table spoons brown sugar
• fresh sprouts as topping, optional

Equipment

• blender

Method

 

1. For the caramelised nuts, line a baking tray with baking paper. Melt the butter in a pan. Sprinkle in the sugar. Stir occasionally and wait until the sugar has melted and the caramel has turned a nice golden brown colour. Remove the pan from the heat, sprinkle in the walnuts and toss them evenly in the caramel.

   Empty the nuts onto the prepared baking paper and separate them with a fork. Leave to dry.
2. For the dressing, place all ingredients in a tall bowl. Blend with a hand blender until smooth and season with salt and pepper, if necessary.
3. Fry the Brussels sprouts in a little oil with a pinch of salt over medium heat until they are nicely browned. Set aside.
4. Flatten the chicken breast fillet slightly. Season with salt on both sides. Fry in a pan over a high heat until cooked through and golden brown on both sides.
5. Core the pear and cut it into thin slices.
6. Mix the salad with the dressing and arrange on two plates. Top with the pear slices, cocktail tomatoes, Brussels sprouts and caramelised walnuts.
7. Cut the fried chicken breast fillet into strips and place on top of the salad.
8. Garnish with fresh sprouts and serve immediately.