CHICKEN SALAD WITH BLACK PEPPER-MUSTARD DRESSING & SHAVED BRUSSELS SPROUTS

Start to finish: 40 minutes              Makes 4 servings

For the dressing:

1/4            cup plain low-fat Greek yogurt
½              clove garlic, smashed or roughly chopped
2               tablespoons  olive oil
1               tablespoons  Dijon mustard
1               tablespoon  red wine vinegar
1               tablespoon  water
¼              teaspoon  kosher salt
½              teaspoon  ground black pepper

For the salad :

1              Granny Smith apple, peeled, cored and diced
1              teaspoon  lemon juice
1              pound  Brussels sprouts, shaved or thinly sliced (about 5 cups)
1              pint  grape tomatoes, halved
¼             cup almonds, toasted and roughly chopped
1              boneless, skinless chicken breast, cooked and chopped or shredded (about 1 cup)
1              scallion, chopped
1              ounce  Parmesan cheese, broken into shards
Lemon wedges, for serving

1 .       To make the dressing: In a blender combine all ingredients and blend until smooth. Set aside.

2 .       To prepare the salad: in a large serving bowl toss the diced apple with the lemon juice. Add the Brussels sprouts, tomatoes, almonds, chicken and scallion. Drizzle ¼ cup of the dressing and toss well to coat. Top with Parmesan shards. Serve with the remaining dressing and lemon wedges on the side.