Chick-Sprout Salad

30 Jan

(Sauce from Shutterbean’s Crispy Fried Brussel Sprouts)


  • 1 pound brussel sprouts
  • 1 can (15.5 oz) chickpeas
  • 1 can (12.5 oz) canned chicken
  • 1 tbsp srirachi sauce
  • 3 tbsp honey
  • 1/2 lemon
  • olive oil
  • black pepper


  1. Wash sprouts, cut off the ends, and chop until shredded.
  2. Fill pan with 1/2 inch of water, bring to a boil. Throw in sprouts. Cover. Let cook for 5 minutes, stirring occasionally. Half uncover pan until water evaporates.
  3. Rinse off chickpeas, shaking off excess water. Throw into pan. Add pepper to taste. Add olive oil as needed. Let cook for another 5 minutes, stirring occasionally. Let ingredients brown in pan.
  4. Open chicken in a tin, strain chicken, break up with a fork. Throw into pan, mixing it all together. Add olive oil as needed. Let cook for 5 minutes, until chicken is hot.
  5. Mix together srirachi sauce, honey and lime in a large bowl.
  6. Add sprout, chickpea and chicken mixture to the large bowl with the sauce. Toss the mixture with the sauce.
  7. Serve.

Chick-Sprout Salad

Chick-Sprout Salad


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