I had so much fun making this salad the other night. It was my first real opportunity to use a lot of the veggies from my gardens that I have been working on the past few months. The salads were so fresh and absolutely delicious! I can’t wait to see what else I can make with my little garden gems.

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  • 2 Boneless Skinless Chicken Breasts.
  • 4 T. Of Your Favorite Rub (I mixed together cajun and mesquite)
  • 2 Cups Shredded Brussel Sprouts
  • 1 T. Butter
  • 3 T. Olive Oil
  • 2 T. Greek Seasoning
  • 1 Large Bowl Lettuce
  • 2 Hard Boiled Eggs
  • 1 C. Cherry Tomatoes (halved)
  • 3/4 C. Feta Cheese

PicMonkey Collage


  1. vscocam-photo-1Cut your chicken breasts lengthwise (butterfly style) to make 4 pieces.
  2. Rub your seasoning into the meat, cover with plastic wrap and let rest in refrigerator for 1 hour.
  3. Boil eggs, slice tomatoes and slice/shred brussel sprouts while meat is resting.
  4. In a large skillet heat oil and butter together over medium heat.
  5. Add brussel sprouts to the pan and cook for about 3 min.
  6. Stir greek seasoning into the pan and continue to cook, stirring often until tender (about 7-10 min).
  7. Remove brussel sprouts from heat and set aside to cool.
  8. Heat grill to medium.
  9. Grill chicken for about 5-7 min on each side to achieve pretty grill lines.
  10. Remove chicken from grill and slice into strips.
  11. Toss cooled brussel sprouts with lettuce and plate
  12. Top with tomatoes, chicken, hardboiled eggs and feta.
  13. Drizzle with Worcestershire Vinaigrette and enjoy!

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