Print

Chicken Brussels Sprout Salad Recipe

Print Recipe

★★★★★

4.8 from 133 reviews

This Chicken Brussels Sprout Salad is a vibrant and nutritious dish featuring tender, marinated chicken breasts paired with crisp, thinly sliced Brussels sprouts, dried cranberries, Parmesan cheese, and roasted sunflower seeds. Tossed in a tangy honey-Dijon vinaigrette, this salad offers a perfect balance of savory, sweet, and crunchy textures, making it an ideal healthy lunch or light dinner.

Ingredients

Scale

Chicken & Marinade

  • 7 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts

Salad

  • 1 pound Brussels sprouts, trimmed
  • ¼ small red onion, very thinly sliced
  • ⅓ cup (43 g) dried cranberries
  • ⅓ cup (33 g) Parmesan cheese, grated
  • ¼ cup (32 g) roasted sunflower seeds

Instructions

  1. Make the Marinade: In a medium bowl, whisk together 6 tablespoons of the olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper until smooth and emulsified.
  2. Separate Dressing and Marinade the Chicken: Transfer half of the marinade mixture to a small bowl, cover it, and refrigerate to be used later as the salad dressing. Pour the remaining half into a zip-top bag, add the chicken breasts, massage the bag to coat all pieces evenly, seal, and refrigerate for at least 30 minutes or up to 2 hours to infuse flavors.
  3. Prepare the Salad Base: While the chicken marinates, trim the tough ends from the Brussels sprouts. Rinse and thoroughly pat them dry to remove any moisture. Thinly slice the Brussels sprouts using a mandoline or sharp knife, then transfer them to a large mixing bowl.
  4. Add Salad Ingredients: Add the thinly sliced red onion, dried cranberries, grated Parmesan cheese, roasted sunflower seeds, and the reserved salad dressing from earlier to the bowl with Brussels sprouts. Toss all ingredients together until evenly coated.
  5. Let Salad Rest: Let the salad sit at room temperature while cooking the chicken. This resting time helps the flavors meld and allows the Brussels sprouts to soften slightly for better texture and taste.
  6. Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken breasts from the marinade, discarding the marinade. Cook the chicken for 5 to 6 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.
  7. Rest and Slice Chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute. Slice the chicken into strips or bite-sized pieces.
  8. Assemble and Serve: Place the sliced chicken on top of the prepared Brussels sprout salad and serve immediately for a fresh, delicious meal.

Notes

  • For best results, use a mandoline to thinly slice Brussels sprouts uniformly for balanced texture.
  • Allowing the salad to rest before serving softens the Brussels sprouts and enhances flavor blending.
  • Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
  • You can substitute roasted pumpkin seeds or chopped nuts for sunflower seeds if desired.
  • This salad can be served warm or at room temperature depending on your preference.

Keywords: Chicken Brussels Sprout Salad, Healthy Chicken Salad, Brussels Sprout Salad with Chicken, Honey Dijon Vinaigrette, Easy Healthy Salad

Find it online: https://bakedbylisa.com/chicken-brussels-sprout-salad-recipe/