Bacony Sprout and Kale Salad

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

200g trimmed brussels sprouts

100g cavolo nero (tuscan kale)

extra-virgin olive oil

75g leftover chicken, shredded (optional)

¼ red onion, thinly sliced

35g walnuts, roughly chopped

subheading: For the dressing:

65g cubed pancetta

3 tbsp white wine or apple cider vinegar

1 heaped tsp dijon mustard

1 tbsp honey

Directions at zenaskitchen.com

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