“Breaded” Chicken Over Tangy Brussles Slaw

Published on January 9, 2013, by

This is such an easy Spring and Summer time dish you can’t help but make it a staple!



  • 1 ½ pounds chicken
  • 10 ounces Brussels Sprout, shredded
  • ½ cup of almond meal
  • 2 tablespoon cayenne pepper
  • ¼ cup dill, chopped
  • ¼ parsley, chopped

serves 4-6

  • 2 tablespoon fresh lemon juice
  • 1 tablespoon garlic
  • 2 tablespoon green onion, chopped
  • 3 tablespoon butter
  • 2 tablespoon olive oil mayonnaise
  • sea salt


  1. Bread chicken with almond meal, cayenne, and salt.
  2. On skillet melt 2 tablespoon butter and cook chicken until done.
  3. Remove chicken, add remaining butter to skillet, saute garlic, onions, Brussels, dill, and parsley for about 5-7 minutes.
  4. In mixing bowl add lemon juice, olive oil mayonnaise, salt, cayenne pepper for taste.
  5. Turn skillet off add mayo-mixture to slaw and toss.


**NOTESSometimes I add some fresh slices of heirloom tomatoes to the slaw- so delicious!

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