Sometimes you just need something fresh and filling for dinner. This Chicken Brussels Sprout Salad is a wonderful way to eat well. It is light enough for a quick lunch but hearty enough for dinner. You will love how the flavors come together so quickly.
After a busy day, you want a meal that feels light. This recipe uses simple ingredients to create a very satisfying bowl. It is a fantastic choice for anyone looking for a nutritious and delicious meal. Let’s get cooking and bring some color to your table.
Why This Recipe Is a Winner
This recipe is a winner because it balances textures perfectly. You get a satisfying crunch from the shredded sprouts and toasted almonds. It is a fantastic choice for a healthy reset after a busy weekend. Your family will love the sweet and tangy lemon-dijon dressing.
This salad also travels very well for work lunches. The shredded sprouts stay crisp much longer than traditional lettuce. It is a great way to use seasonal fall produce in a new way. You can feel good about serving this high-protein meal to your loved ones.
Simple Method
The process is very easy for any home cook to follow. You will start by cooking the chicken until it is golden brown. While that rests, you can toss the fresh salad base together. Even beginner cooks can master this meal with ease. The dressing takes only a minute to whisk in a small bowl.
You will feel like a pro when you see the final result. Most of the work is just simple chopping and mixing. Using a single skillet for the chicken keeps cleanup very fast. This is a stress-free dinner for any night of the week.
What You Need
Most of these items are likely already in your pantry or fridge. Using fresh lemon juice makes a huge difference in the dressing flavor.
- 1 lb Brussels sprouts, ends trimmed and finely shredded
- 1 lb boneless skinless chicken breasts
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1/4 cup grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
Step-by-Step
- Season chicken breasts with half of the salt and pepper.
- Heat vegetable oil in a skillet over medium-high heat and cook chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board, allow to rest for 5 minutes, then slice into thin strips.
- In a small whisking bowl, combine olive oil, lemon juice, Dijon mustard, honey, and the remaining salt and pepper to create the dressing.
- In a large mixing bowl, combine the shredded Brussels sprouts, toasted almonds, and dried cranberries.
- Pour the dressing over the Brussels sprout mixture and toss thoroughly to coat.
- Add the sliced chicken and grated Parmesan cheese to the bowl.
- Toss gently one final time and serve immediately.
Best Ways to Enjoy It
This salad is best enjoyed right after you toss it together. The warm chicken creates a lovely contrast with the cool, crisp sprouts. Pair it with a slice of toasted sourdough bread for a complete meal. It also goes well with a light vegetable soup on the side.
This is a beautiful presentation for a casual date night at home. You can also pack it into containers for easy weekday lunches. Set the table and enjoy a fresh, home-cooked meal with your family. It is a simple way to make dinner feel special.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. This Chicken Brussels Sprout Salad stays fresh for up to two days. If you are meal prepping, keep the dressing in a separate jar. This keeps the shredded sprouts from getting too soft over time.
Reheat the chicken strips in a warm pan for three minutes. You can also enjoy the chicken cold if you prefer. For the best texture, add the toasted almonds just before you eat. This ensures you get that perfect crunch in every single bite.
Tips for Best Results
- Don’t skip toasting the almonds for the best nutty flavor.
- Avoid overcooking the chicken so it stays nice and juicy.
- Use a food processor to shred the sprouts very quickly.
- Massage the dressing into the sprouts to make them extra tender.
- For a holiday twist, add a few extra dried cranberries.
- Swap the honey for maple syrup for a deeper autumn sweetness.
- Use pre-shredded sprouts from the store to save prep time.
Ways to Switch It Up
- Use roasted chickpeas instead of chicken for a vegetarian version.
- Swap the Parmesan for nutritional yeast to keep it dairy-free.
- Add sliced crisp apples for extra seasonal flavor and crunch.
- Try using pecans or walnuts instead of the sliced almonds.
Common Questions
Can I eat raw Brussels sprouts?
Yes, they are delicious when you shred them very thin. They taste very similar to a fresh and crunchy cabbage slaw. Shredding them helps the dressing coat every piece perfectly.
How do I shred the sprouts quickly?
A food processor with a slicing blade is the fastest way. You can also use a sharp knife or a mandoline. Many grocery stores also sell bags of pre-shredded sprouts for convenience.
Will kids eat this salad?
Most kids enjoy the sweetness from the honey and dried cranberries. The shredded texture is much easier for them to eat than whole sprouts. It is a great way to introduce them to new vegetables.
I hope this fresh salad brings a little brightness to your kitchen. It is one of my favorite ways to eat well without any stress. Enjoy every crunchy, savory bite with your family.
— Alex
Ingredients
- 1 lb Brussels sprouts, ends trimmed and finely shredded
- 1 lb boneless skinless chicken breasts
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1/4 cup grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp hone y
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
Instructions
- Season chicken breasts with half of the salt and pepper.
- Heat vegetable oil in a skillet over medium-high heat and cook chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board, allow to rest for 5 minutes, then slice into thin strips.
- In a small whisking bowl, combine olive oil, lemon juice, Dijon mustard, honey, and the remaining salt and pepper to create the dressing.
- In a large mixing bowl, combine the shredded Brussels sprouts, toasted almonds, and dried cranberries.
- Pour the dressing over the Brussels sprout mixture and toss thoroughly to coat.
- Add the sliced chicken and grated Parmesan cheese to the bowl.
- Toss gently one final time and serve immediately.
