Go Back
A fresh bowl of shredded Brussels sprout salad topped with sliced grilled chicken, almonds, and parmesan cheese.
Print Recipe

Chicken Brussels Sprout Salad

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 385kcal

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.