INGREDIENTS:

Salad:

• 1 6-oz boneless, skinless chicken breast

• 1 tbsp extra-virgin olive oil, divided

• 1/2 tsp garlic powder

• 1/4 tsp each sea salt and ground black pepper, divided

• 4 cups trimmed and thinly sliced Brussels sprouts

• 2 Granny Smith apples, julienned

• 1/2 red onion, thinly sliced

• 1 cup raw unsalted walnuts

Dressing:

• 1 cup full-fat sour cream

• 1/3 cup finely chopped cucumber

• 1 clove garlic, minced

• 1/4 tsp sea salt

• 1/8 tsp ground black pepper

PREPARATION:

1. Preheat oven to 400°F. On a parchment-lined baking sheet, drizzle chicken with 1 tsp oil and sprinkle with garlic powder and 1/8 tsp each salt and pepper. Bake for 10 minutes, flip and continue baking for 15 minutes, or until chicken is cooked through. On a second parchment-lined baking sheet, toss Brussels sprouts with remaining 2 tsp oil and 1/8 tsp each salt and pepper. Add to oven with chicken and bake for 20 minutes, stirring halfway. Set both aside to cool. Cut chicken into thin slices.

2. Meanwhile, in a small bowl, whisk together all dressing ingredients.

3. In a large bowl, place Brussels sprouts, apple, onion, walnuts and chicken. Drizzle dressing over top; toss to coat.