After a long day juggling work and life demands, I often crave a meal that feels both nourishing and exciting—something to elevate my spirits while providing a hearty dose of flavor. That’s when I discovered this delightful Chicken Brussels Sprout Salad. The blend of tender chicken, crisp Brussels sprouts, and sweet cranberries has become my go-to dish that pleases everyone at the dinner table.
Picture the crunch of roasted sunflower seeds mingling with the earthy notes of Parmigiano and the vibrant tang of apple cider vinegar. It’s incredible how such a colorful dish can transform an ordinary weeknight into something special, all while being a breeze to whip up. With just a few simple steps, you can create a salad that’s both refreshingly light and satisfyingly filling. Plus, it’s the perfect way to say goodbye to fast food boredom and hello to a burst of homemade goodness! Let’s dive into this quick, nourishing recipe that’s sure to impress.
Why Choose Chicken Brussels Sprout Salad?
Savor a unique combination: This salad highlights the natural sweetness of Brussels sprouts paired with juicy chicken, creating a harmonious blend of flavors.
Fresh ingredients shine through: Featuring vibrant veggies, tangy cranberries, and creamy Parmesan, every bite is a taste adventure.
Quick and easy: In just over an hour, you’ll have a stunning dish that’s perfect for any weeknight or gathering—no culinary degree required!
Health-conscious and satisfying: With wholesome ingredients, this salad keeps you feeling energized without sacrificing taste.
Crowd-pleaser: Whether you’re hosting friends or enjoying a family dinner, this delightful recipe will win hearts and appetites everywhere!
Ingredients for Chicken Brussels Sprout Salad
Here’s everything you need to bring this vibrant dish to life!
For the Dressing
- Extra-virgin olive oil – 7 tablespoons total; it adds depth and richness to your salad.
- Apple cider vinegar – 3 tablespoons; this brings a delightful tang that complements the sweetness perfectly.
- Honey – 3 tablespoons; a natural sweetener that balances flavors wonderfully.
- Dijon mustard – 2 tablespoons; adds a touch of sharpness and enhances the dressing’s creaminess.
- Kosher salt – 1 teaspoon; essential for boosting overall flavor in the salad.
- Black pepper – ½ teaspoon; freshly cracked is best for that aromatic kick!
For the Salad
- Boneless, skinless chicken breasts – 1 pound; the protein powerhouse that makes this salad filling.
- Brussels sprouts – 1 pound; trimming and slicing releases their crispy texture and nutty flavor.
- Red onion – ¼ small, very thinly sliced; adds a mild bite and vibrant color to the salad.
- Dried cranberries – ⅓ cup; these sweet morsels provide a wonderful contrast to the earthy greens.
- Parmesan cheese – ⅓ cup, grated; it lends a creamy texture and savory depth to your dish.
- Roasted sunflower seeds – ¼ cup; adds an extra crunch that makes every bite delightful!
How to Make Chicken Brussels Sprout Salad
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Whisk Together the dressing: In a medium bowl, combine 6 tablespoons of olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper. Whisk until smooth and fully emulsified.
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Reserve for Dressing: Transfer half of the dressing into a small bowl, cover it, and refrigerate for later use as the salad dressing.
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Marinate the Chicken: Pour the remaining dressing into a zip-top bag. Add the chicken breasts, seal, and gently massage the bag to coat the chicken. Refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
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Prepare the Brussels Sprouts: While the chicken marinates, trim off the tough ends from the Brussels sprouts, rinse them thoroughly, and pat dry with paper towels. Thinly slice the sprouts for better texture.
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Combine Salad Ingredients: Place the sliced Brussels sprouts in a large mixing bowl. Add the red onion, dried cranberries, Parmesan cheese, sunflower seeds, and the reserved dressing. Toss everything gently until well-coated.
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Rest the Salad: Let the salad rest at room temperature while you cook the chicken; this helps blend the flavors beautifully.
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Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade, discarding the marinade. Cook the chicken for 5-6 minutes per side until golden brown and reaches an internal temperature of 165°F.
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Serve: Remove the chicken from the skillet and let it rest for about 5 minutes on a cutting board. Slice the chicken and arrange it on top of the salad, then serve immediately for a fresh, delightful meal.
Optional: Drizzle a little more olive oil on top before serving for added richness!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken Brussels Sprout Salad components are perfect for meal prep, ensuring you save time during your busy week! You can marinate the chicken up to 24 hours in advance for maximum flavor. Simply follow the marinade steps, seal it in a zip-top bag, and refrigerate. Additionally, you can prepare the salad mixture—Brussels sprouts, red onion, cranberries, Parmesan, and sunflower seeds—up to 3 days ahead. Store it in an airtight container in the fridge to keep it fresh. When you’re ready to enjoy your salad, just cook the chicken as instructed, slice it, and toss it on top of the salad. This way, your Chicken Brussels Sprout Salad will remain just as delicious and satisfying, perfect for busy weeknights!
Expert Tips for Chicken Brussels Sprout Salad
- Marinade Time Matters: For the best flavor, marinate the chicken for at least 30 minutes, but a couple of hours will ensure even juicier results.
- Slice Thinly: When preparing Brussels sprouts, aim for thin slices—this ensures they soften slightly and absorb the dressing well, enhancing the Chicken Brussels Sprout Salad’s flavor.
- Use Fresh Ingredients: Opt for fresh chicken and bright vegetables to elevate the dish; frozen ingredients may compromise the salad’s crispness and overall taste.
- Watch the Cooking Time: Avoid overcooking the chicken to maintain its tenderness; use a meat thermometer to ensure it hits 165°F for perfect doneness.
- Customize Your Salad: Feel free to mix in your favorite toppings, like avocado or nuts, but be cautious—too many can overwhelm the signature flavors of the Chicken Brussels Sprout Salad.
What to Serve with Chicken Brussels Sprout Salad?
Create a stunning meal that captivates both the eyes and taste buds with these delectable pairings.
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Creamy Mashed Potatoes: The buttery texture of mashed potatoes adds a comforting element, perfect for soaking up any extra dressing.
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Garlic Bread: Golden, crispy garlic bread is the ultimate sidekick, offering a satisfying crunch that complements the salad’s crisp Brussels sprouts.
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Roasted Sweet Potatoes: Their natural sweetness contrasts beautifully with the tangy dressing, creating a delightful balance for every bite.
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Apple Walnut Salad: This fresh salad adds an extra layer of crunch and nutty flavor, enhancing the overall experience with a variety of textures.
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Balsamic Glazed Veggies: Roasted vegetables drizzled with balsamic vinegar provide a slightly sweet flavor that pairs wonderfully with the savory chicken and cheese.
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Lemonade Spritzer: A refreshing lemonade spritzer harmonizes with the salad’s ingredients, creating a delightful, zesty drink to cleanse the palate.
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Chocolate Mousse: For dessert, a light chocolate mousse adds a touch of indulgence without being overly filling, rounding off the meal on a sweet note.
Variations & Substitutions for Chicken Brussels Sprout Salad
Feel free to make this lovely salad your own by adding personal touches that cater to your taste!
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Grilled Chicken: Swap pan-seared chicken for grilled chicken breasts for a smoky flavor and beautiful grill marks.
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Nut-Free: Replace sunflower seeds with pumpkin seeds or leave them out entirely for a nut-free option, while still keeping the crunch.
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Vegan Delight: Use marinated tofu in place of chicken, and substitute maple syrup for honey to create a deliciously plant-based version.
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Cheese Swap: Instead of Parmesan, try crumbled feta or goat cheese for a tangy twist that pairs beautifully with the salad’s flavors.
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Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes for an exciting heat level that complements the sweetness of the cranberries.
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Extra Crunch: Toss in some crispy bacon bits for an added layer of flavor and delectable texture that takes the salad to the next level.
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Herb Infusion: Incorporate fresh herbs like basil or cilantro to enhance freshness and offer a garden-fresh finish to this delicious dish.
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Fruit Mix: Substitute dried cranberries with dried cherries or even fresh apple chunks to add vibrant sweetness and a juicy element.
How to Store and Freeze Chicken Brussels Sprout Salad
Fridge: Store leftover Chicken Brussels Sprout Salad in an airtight container for up to 3 days. The flavors will meld beautifully as it chills, making it even more delicious!
Freezer: It’s best to avoid freezing this salad due to fresh ingredients, but if absolutely necessary, freeze the chicken (cooked) separately for up to 2 months in an airtight bag.
Reheating: Thaw chicken in the fridge overnight. To reheat, warm it in a skillet over low heat just until heated through, maintaining its juicy texture.
Serving Tips: Enjoy the salad cold for a refreshing meal or snack. If the salad appears dry after storage, drizzle with a little olive oil before serving to rehydrate!
Chicken Brussels Sprout Salad Recipe FAQs
How do I choose the best Brussels sprouts for my salad?
Absolutely! Look for Brussels sprouts that are firm and tightly packed, with a vibrant green color. Avoid any that have dark spots or yellowing leaves, as these are signs of age. Smaller sprouts tend to be sweeter and more tender, making them perfect for your Chicken Brussels Sprout Salad.
Can I store leftover Chicken Brussels Sprout Salad?
Yes, you can! Store your leftover Chicken Brussels Sprout Salad in an airtight container in the fridge for up to 3 days. The flavors will continue to meld as it sits, often making for an even tastier treat the next day. Just remember to give it a gentle toss before serving again!
Can I freeze the Chicken from the salad?
Certainly! Although freezing the salad itself is not recommended due to the freshness of the ingredients, you can freeze the cooked chicken separately. Allow it to cool, then place it in an airtight freezer bag. It will be good for up to 2 months. When you’re ready to enjoy it, thaw in the fridge overnight and warm it in a skillet on low heat.
What should I do if my chicken is overcooked?
Very unfortunately, if you’ve overcooked your chicken, it may turn out dry. To salvage it, try slicing it thinly and tossing it in a little chicken broth or olive oil to help rehydrate it. Serving it over the salad can also help, as the dressing will add moisture and flavor.
Can I make this salad vegan or vegetarian?
Yes, you can! To make a vegetarian version, you can replace the chicken with roasted chickpeas or marinated tofu for protein. Additionally, opt for a vegan dressing, perhaps using maple syrup instead of honey and ensuring your Dijon mustard is vegan-friendly.
Are there any common allergens in this recipe?
Definitely important to consider! This Chicken Brussels Sprout Salad contains several common allergens, including honey, which is not suitable for strict vegans. Parmesan cheese may also be an issue for dairy allergy sufferers. Always be sure to read labels for allergens in any store-bought ingredients or opt for substitutions tailored to dietary needs.
Savor the Crunch: Chicken Brussels Sprout Salad Delight
Ingredients
Equipment
Method
- Whisk together the dressing ingredients in a medium bowl until smooth and emulsified.
- Reserve half of the dressing in a small bowl, cover, and refrigerate.
- Marinate the chicken in the remaining dressing in a zip-top bag for at least 30 minutes.
- Trim and thinly slice the Brussels sprouts.
- Combine the Brussels sprouts, red onion, cranberries, Parmesan cheese, sunflower seeds, and reserved dressing in a large bowl. Toss gently.
- Let the salad rest at room temperature while cooking the chicken.
- Cook the chicken in a skillet over medium heat for 5-6 minutes per side until golden brown and cooked through.
- Let the chicken rest for 5 minutes, slice, and serve on top of the salad.