Addictive brussels sprouts

1. Shred the Brussels sprouts in a food processor or chop with a knife. Get the walnuts toasting in a pan on the stove, takes about 5 minutes over medium heat. Toss the shredded sprouts in a bowl, top with toasted walnuts, grated cheese, avocado and chicken. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. I added a little bit of truffle oil to the dressing and it was a game changer! Put a lid on the jar and shake it up. Pour the dressing over the salad and stir thoroughly. Best served immediately, although I eat leftovers the next day and it holds up well!