Brussels and Kale salad with Roasted Chicken
Shaved Brussels sprouts and tender kale form the base of this hearty salad, tossed in a maple-tahini vinaigrette that blends nutty sesame with bright citrus and a hint of sweetness. Scattered with sliced almonds and Parmesan, it’s all topped with a juicy grilled chicken breast—marinated in a punchy chimichurri of parsley, capers, and red pepper.
Nutritional facts
Protein
54g
Carbs
25g
Calories
760kcal
Fat
52g
Ingredients
Chives, Canola and Olive Oil Blend, Red Onion, Tahini Paste, Capers, Lemon, Garlic, Brussel Sprouts, Oregano, Kosher Salt, Parmesan Cheese, Kale, Lemon Juice, Orange Juice, Crushed Red Pepper, Chicken Breast, Italian Parsley, Almonds, Maple Syrup
Contains milk, almonds, sesame seeds.
Reviews
4.1
Based on 62 reviews
Madison · 12/04/25
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About Art Smith
Chef Art Smith’s love of sharing and togetherness is what made him the success he is today – currently, Chef Art is the Executive Chef and Co-owner of six restaurants and two non-profits. He has received the culinary profession's highest awards and has cooked for some of the world's most famous celebrities. In 1997, Smith became the personal, day-to-day chef to Oprah Winfrey, a position that lasted ten years. He also had the pleasure of serving for Florida Governors Bob Graham and Jeb Bush, Romero Britto, film stars Ali Landry and Eduardo Verástegui among many others.
Chef Art has appeared on television throughout most of his career, including ABC’s Lady Gaga Thanksgiving Special, Top Chef, Top Chef Duels, and returned to Top Chef Masters, Extreme Makeover: Home Edition, Iron Chef America, The Today Show, Good Morning America, Nightline, Fox News, Extra, Entertainment Tonight, BBQ Pitmasters, The Talk, The Dr. Oz Show and The Oprah Winfrey Show. Chef Art has appeared on the cover of Parade Magazine, and has been featured in Cooking Light magazine. He is a regular contributor to Standup magazine, whose proceeds benefit The Ben Foundation, which raises awareness of the long-term, damaging effects of bullying.
Chef Art is the founder of Common Threads, a non-profit organization teaching low-income children to cook wholesome and affordable meals since 2003. He believes that through hands-on cooking and introducing children to fresh foods we can help prevent childhood obesity, reverse the trend of poor eating habits, and learn about diversity and tolerance through the celebration of our cultural differences and our commonalities.
In 2007, Chef Art was honored by Chicago magazine as a Chicagoan of the Year. That same year, the prestigious James Beard Foundation named him Humanitarian of the Year. In 2008, Chef Art Smith received an Honorary MBA Degree, awarded by the Dedman School of Hospitality at Florida State University. He was inducted into the Chicago Culinary Museums Hall of Fame in 2010. September 30, 2010, was proclaimed by Richard M. Daley, Mayor of The City of Chicago as Chef Art Smith Day in Chicago. May 19, 2012, Chef Art Smith received an Honorary Doctorate of Culinary Arts from Johnson and Wales University, North Miami Campus.
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