Roasted Brussels Sprouts with Rotisserie Chicken Citrus and Star Anise Salad.
Print Recipe
5 from 1 vote

Cinnamon Star Anise Citrus Roasted Chicken Salad

This Cinnamon Star Anise Citrus with Roasted Brussels Sprouts and Rotisserie Chicken has it all. Grapefruit and oranges marinate in a cinnamon star anise syrup, are mixed with roasted Brussels sprouts, shallots and shredded rotisserie chicken and then are tossed with fresh herbs and pistachios. Adapted from Yotam Ottolenghi's recipe Roasted Brussels Sprouts with Pomelo and Star Anise from Plenty More.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Dinner, Main, Salad
Cuisine: Western
Keyword: dinner salad, fruit salad, roasted chicken salad
Servings: 4 servings
Calories: 1883kcal
Author: Kevin Is Cooking


  • 1/2 cup sugar
  • 2 cinnamon sticks
  • 5 star anise stars
  • 7 tbsp water
  • 2 tbsp lemon juice
  • 1 cup grapefruit
  • oranges separated
  • 1 lb brussels sprouts cut in half
  • 2 shallots sliced
  • 4 tbsp olive oil
  • 1/2 tsp each kosher salt and fresh black pepper
  • 2 rotisserie chicken breasts shredded
  • 1/2 cup pomegranate arils
  • 1/2 cup roasted pistachios
  • 1/4 cup chopped mint and cilantro each


  • Bring the water, sugar, cinnamon and star anise to a simmer. Stir to dissolve the sugar and cook for 2 minutes. Remove from heat, add the lemon juice and set aside to cool. When cool, discard cinnamon sticks and star anise.
  • Peel the citrus fruit and supreme into segments by cutting away all white pith and slice into each segment to release fruit from each membrane.  Take half the supremed oranges and add to a bowl with the sliced brussels sprouts and shallots. Cut the remaining fruit into bite size pieces and add to the cooled syrup to marinate for 60 minutes.
  • Preheat your oven to 425°F. Toss the brussels sprouts, shallots and orange with olive oil, kosher salt and pepper. Place on a lined baking sheet and bake for 20 minutes until golden brown and crispy on the edges.
  • Shred the chicken breast meat and place in a bowl. Chop the cilantro and mint, rinse the pomegranate arils and add to chicken. Add the roasted vegetables and the marinated fruit. Drizzle with reserved syrup and toss to evenly coat and distribute. Season to taste and serve.


Calories: 1883kcal | Carbohydrates: 61g | Protein: 133g | Fat: 122g | Saturated Fat: 31g | Cholesterol: 501mg | Sodium: 791mg | Potassium: 2165mg | Fiber: 10g | Sugar: 42g | Vitamin A: 54.6% | Vitamin C: 202.7% | Calcium: 20.6% | Iron: 51.2%