Chicken Breast With Shaved Brussels Sprouts

• 16 ounces chicken breasts (boneless and skinless)
• 3/4 teaspoon kosher salt, divided
• 2 broccoli stems
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon fresh ground black pepper
• 3 cups Brussels sprouts, thinly sliced (from 12 medium)
• 2 celery ribs, thinly sliced
• 1/4 cup toasted hazelnuts
• 1/4 cup fresh flat-leaf parsley, coarsely chopped
• 1 ounce parmesan cheese, coarsely grated

1. Place chicken and 1/2 teaspoon salt in a small saucepan and cover with water; bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes. Drain chicken and run under cold water. Cool completely; set aside. Using 2 forks, shred into bite-size pieces; reserve.
2. Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard. Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and 1/4 teaspoon each salt and pepper. Add broccoli strips, Brussels sprouts, celery, hazelnuts, parsley, and reserved chicken to bowl with dressing; toss. Divide among 4 shallow bowls. Top with cheese.

chicken breasts, kosher salt, broccoli stems, olive oil, lemon juice, fresh ground black pepper, brussels sprouts, celery, hazelnuts, parsley, parmesan cheese

Taken from www.food.com/recipe/chicken-breast-with-shaved-brussels-sprouts-477788 (may not work)