Warm Brussels Sprout Salad with Baked Chicken Kiev

Brussels Sprout is my Hubby's favourite veggie, he like the kuruma which i use to cook with it for roti n poori. This veggie is very good for the health rich in vitamins and folic acid good for diet, easy to cook at any time. But, shouldn't overcook this Brussels it releases the odor some dislike this veggie because of this odor for that just cook it for 6 - 10 mts that is more than enough for Brussels. Here, i used baked brussels  for my Hubby's Salad. Actually, in the Salad book they said to use shaved raw brussels but my Hubby don't like the raw smell of it for that i baked the brussels to light and then served with baked chicken kiev. He enjoyed this salad very much for his dinner with soup. The Vegeterians can add Baked or raw shaved brussels with chopped apples and Honey n Vinegar dressing. Here, is the recipe for the Brussels Salad as follows,

Ingredients:

1.Brussels Sprout - 10 no's
2.Chicken breast piece - 1 (I used chicken kiev, vegeterians can substitute Apples)
3.Lemon Black Pepper - 1 tsp
4.Boiled egg - 1
5.Salt as reqd
6.Olive oil - 2 tsp
7.Garlic Powder or Minced Garlic - 1 tsp
8.Sliced Almonds - 2 tsp ( can use any other nuts)

Preparation:

1.Bake the chicken kiev/breast in 350deg F till it turns soft. I used chicken kiev so i didnt added no salt n chilli powder, if you are using chicken breast marinate with chilli powder, salt and bit of olive oil for 10 mts and then bake it.
2.Now rinse the brussels sprout , trim off the ends and remove if any wilted leaves. Cut each sprout into halves ( i got very small brussels so cut into halves if you got bit big cut into quarters).
3.Now put 1 tsp of olive oil,minced garlic n salt in one bowl, mix the sprouts with the oil n salt. Bake it in 350deg F for 5 mts.
4.After it got slightly tender leave it to cool and then sprinkle the lemon pepper on top of sprouts n mix it , cut the boiled egg into halves and baked chicken into bite size pieces.
5.Now toss lightly the brussels and baked chicken pieces together and  arrange it in the serving plate then sprinkle the sliced almonds and place the halved boiled egg on top.
6.For the vegeterians, toss the brussels sprout and cubed apple together spread it in the serving plate with honey n vinegar ( white wine vinegar) dressing.