Shaving the vegetables for this easy salad recipe makes them deliciously tender-crisp without having to cook anything and helps them stand up to the bright homemade vinaigrette and salty Parmesan cheese.

Ingredients

  • 6 tablespoons olive oil
  • 3 tablespoons red-wine vinegar
  • 1 ½ tablespoons minced shallot
  • 1 tablespoon dijon mustard
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon ground pepper
  • 12 ounces shredded cooked chicken
  • 4 cups shaved fresh cremini mushrooms
  • 4 cups shaved brussels sprouts
  • 4 cups packed baby arugula
  • 1 cup thinly diagonally sliced celery
  • 1 cup shaved parmesan cheese

Directions

  1. Whisk oil, vinegar, shallot, mustard, thyme and pepper in a large bowl. Add chicken, mushrooms, Brussels sprouts, arugula and celery; toss to coat. Sprinkle with Parmesan.