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Crunchy shredded brussels sprouts tossed with blue cheese & green onion dressing with zingy buffalo chicken & sweet potato fries

Serves 4


For the Wing-Zingers:

1-1/2lb chicken breast

1tsp pepper

1tbsp sugar

1tbsp cayenne

1tbsp chili powder

1tbsp paprika

1tsp salt

1/2c Red Hot sauce

1/2c brown sugar

1/2c butter, melted


For the Salad:

1lb brussels sprouts, shredded

2oz blue cheese, crumbled

1 large sweet potato

2tbsp olive oil

1/2tsp garlic powder

1/2tsp paprika

1/2tsp salt

1/4tsp pepper


For the Dressing:

12 green onions

6tbsp olive oil

3tbsp apple cider vinegar


Cut the chicken into three inch pieces and place in a ziplock or sealable container. In a small bowl, whisk together the pepper thru salt. Toss the chicken in the spices until fully coated. Seal and refrigerate overnight or 8hrs.


Preheat grill to low. Grill chicken breast directly on the grill for 20 min, basting and flipping several times, until cooked all the way thru. Grill green onion for the dressing alongside until charred.


Meanwhile, preheat the oven to 450 degrees. Line a large baking sheet with foil. Cut the sweet potato into thick fries and toss with olive oil and spices in a large bowl. Lay out on the baking sheet and bake 20min, flipping once.


Puree together dressing ingredients with salt n pep. To assemble, toss brussel sprouts with the blue cheese crumbles and dressing. Plate and top with sweet potato fries and wing-zingers.



Don’t do it.