Chicken & Balsamic Brussels Sprouts Salad

Name: Chicken & Balsamic Brussels Sprouts Salad with Crunchy Veg & Onion Chutney
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 320 g Chicken Breast; 1 packet Onion Chutney; 1 packet Brussels Sprouts; 1 Radish; 1 Carrot; 1 apple; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; ½ tbs honey; 1 drizzle balsamic vinegar

with Crunchy Veg & Onion Chutney

Julian PaunczUpdated on July 17, 2026

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Calories

351 kcal

Protein

40.6g protein

Total

45 minutes

Difficulty

Easy

Under 30g carbs

Allergens:

Sulphites

Tender chicken breast meets sticky onion chutney in this flavour-packed feast! With a fresh carrot, radish and apple salad with a tangy balsamic twist, it’s a vibrant, juicy number that’s big on taste and made to impress.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

320 g

Chicken Breast

1 packet

Onion Chutney

(Contains: Sulphites)

1 packet

Brussels Sprouts

Radish

Carrot

apple

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

½ tbs

honey

1 drizzle

balsamic vinegar

Nutrition

Energy (kJ)1470 kJ

Calories351 kcal

Fat8.1 g

of which saturates1.6 g

Carbohydrate27.2 g

of which sugars23 g

Dietary Fibre6.9 g

Protein40.6 g

Sodium249 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
Season chicken with salt and pepper.
In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook chicken steaks until cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

Finely shred Brussels sprouts.
Using a vegetable peeler, peel carrot into ribbons.
Thinly slice apple into wedges.
Thinly slice radish
In a large bowl, combine the honey, a drizzle of balsamic vinegar and olive oil. Season to taste, then add Brussels sprouts, massaging to soften. Set aside.

To the bowl with Brussels sprouts, add mixed salad leave, radish, carrot ribbons, apple, a drizzle of balsamic vinegar and olive oil. Toss to combine and season.