Chicken And Brussels Sprout Salad

• 4 Foster Farms chicken breast halves boneless & skinless, cut into 1" cubes
• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• 3 ounces pancetta coarsely chopped
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper divided
• 2 cloves garlic minced
• 1/4 cup sauvignon blanc plus 2 tbsp
• 1 teaspoon fresh thyme removed from stems
• 3/4 cup dried cranberries
• 1/2 cup almond slivers toasted lightly

1. Wash Brussels sprouts thoroughly; pat dry. Trim stems, remove yellow leaves and coarsely chop by hand (preferably), or food processor. Set aside.
2. In large skillet over medium-high heat, warm olive oil. Add pancetta and cubed chicken and stir. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue sauteing for 3 minutes. Add the garlic and continue to saute for 4 to 6 minutes, until the chicken is done. Remove from heat; spritz with two tablespoons sauvignon blanc and fresh thyme. Stir gently, set to the side and let cool to room temperature.
3. In large pot bring 4 quarts of water with a pinch of salt to a boil. Add the chopped Brussels sprouts and blanch for 2 to 4 minutes. Drain the Brussels sprouts and immediately add to an ice water bath. Let cool in the ice bath for 5 minutes. Add the cooled Brussels sprouts to a salad spinner, spin until dry. Place Brussels sprouts in a large bowl and sprinkle with 1/4 cup sauvignon blanc. Season with remaining salt and pepper. Stir in chicken, dried cranberries and toasted almond slivers. Gently toss together and serve immediately.

foster, brussels, olive oil, salt, ground black pepper, garlic, sauvignon blanc, thyme, cranberries, almond slivers

Taken from www.yummly.com/recipe/Chicken_-Wine-and-Brussels-Sprout-Salad-578731 (may not work)