Caesar Chicken Salad

Instructions

1. 01

   First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes, or until internal temperature reaches 165F. The timing will vary slightly depending upon how large/thick your chicken breasts are.

2. 02

   Meanwhile, add pine nuts to a small pan and bring it up to medium-low heat. Stir often, until they're golden and fragrant, about 3-5 minutes. Remove from pan immediately, and spread out on a plate or tray to cool down completely.

3. 03

   Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker!

4. 04

   In another large bowl, whisk together the greek yogurt, caesar dressing and lemon zest until combined. Then, add in the shredded chicken, shaved brussels sprouts, celery and parmesan. Use a spatula to stir until everything is coated in the dressing. Taste and add kosher salt & black pepper as needed.

5. 05

   Finally, place the caesar chicken salad in the fridge until it has cooled down and the flavors have melded together. Enjoy!