This Chicken Brussels Sprout Salad is fresh, hearty, and full of flavor! Thinly sliced Brussels sprouts are tossed with a sweet-tangy apple cider vinaigrette, then layered with juicy, pan-seared chicken for a satisfying main dish salad. If you love my Shaved Brussels Sprouts Salad, this recipe takes those crisp greens up a notch by adding protein to make it a complete meal.
Ingredients & Substitutions
- Dressing/Marinade: A mix of olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper does double duty as both the salad dressing and the chicken marinade. Maple syrup can replace honey, and white wine vinegar works in place of apple cider vinegar.
- Chicken breasts: Boneless, skinless breasts are lean and tender. Thighs also work well and stay extra juicy.
- Brussels sprouts: Shaved very thin for a tender-crisp texture. A mandoline makes quick work here.
- Red onion: Adds a sharp bite; swap in shallots for a milder flavor.
- Dried cranberries: Provide chewy sweetness. Dried cherries or raisins are good alternatives.
- Parmesan cheese: Freshly grated for a nutty flavor. You could also try pecorino or feta.
- Sunflower seeds: Add crunch. Toasted almonds or pepitas (pumpkin seeds) are a nice variation.
FAQs
Can I make this salad ahead of time?
Yes! The Brussels sprouts base actually gets better as it sits. You can toss the sprouts, onion, cranberries, cheese, and seeds with the dressing up to 1 day in advance. Add the chicken just before serving.
Do I have to use chicken breasts?
Not at all. Chicken thighs, leftover shredded chicken, cooked rotisserie chicken, or even turkey breast are great swaps. For a vegetarian option, top the salad with roasted chickpeas or extra nuts/seeds.
How do I slice Brussels sprouts thinly?
A mandoline is the quickest way, but a sharp chef’s knife works, too. Take your time to slice them evenly so the salad has a light, shredded texture.
Serving Suggestions
- As a main dish salad: This is hearty enough to stand alone for lunch or dinner.
- With bread: Pair with warm Homemade Dinner Rolls, Butter Swim Biscuits, or Garlic Bread for a cozy side.
- For entertaining: Serve alongside a seasonal soup like Butternut Squash Soup to round out a fall meal.
Tips & Tricks for the Best Chicken Brussels Sprout Salad
- Marinate for flavor: Even 30 minutes in the marinade makes a big difference, but if you have time, let it go closer to 2 hours.
- Let the salad rest: After tossing with the dressing, give the sprouts at least 10 minutes to soften slightly and absorb flavor.
- Cook chicken evenly: Pound chicken breasts to an even thickness before marinating for more consistent cooking.
- Rest before slicing: Let the chicken rest 5 minutes after cooking so the juices redistribute and the slices stay tender.
- Make it your own: Swap the cranberries for cherries, sunflower seeds for pepitas, or Parmesan for feta to fit your taste.
How to Store Chicken Brussels Sprout Salad
Room temperature: Best enjoyed fresh; don’t leave out longer than 2 hours.
Refrigerator: Store leftovers in an airtight container for up to 3 days. The sprouts will soften more as they sit, but the flavor deepens.
Freezer: Not recommended; fresh greens and dressing don’t thaw well.
Chicken Brussels Sprout Salad
Ingredients
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
- 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.
- Transfer half of the mixture to a small bowl, cover, and refrigerate. (This will be the salad dressing.)
- Pour the remaining half of the mixture into a zip-top bag. Add the chicken and massage to coat. Seal and refrigerate for at least 30 minutes, or up to 2 hours.
- While the chicken marinates, prepare the salad. Trim the tough ends from the Brussels sprouts. Rinse and pat completely dry. Thinly slice the sprouts using a mandoline or sharp knife. Transfer them to a large mixing bowl.
- Add the red onion, dried cranberries, Parmesan, sunflower seeds, and the reserved dressing. Toss until evenly coated.
- Let the salad rest at room temperature while the chicken cooks so the flavors blend and the Brussels sprouts soften slightly.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Cook chicken 5-6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
- Transfer chicken to a cutting board, let it rest 5 minutes, then slice. Place sliced chicken on top of the salad and serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I will definitely be making this again! I love the freshness of all of the ingredients, and the chicken makes it filling.
Elizabeth
I loved our Brussels sprout salad, so I was excited for this version with chicken. It was the perfect salad, I thought!
Stephanie
I loved the mix of textures from the crunchy sprouts, chewy cranberries, and nutty sunflower seeds. The chicken added a hearty touch, making it a complete meal.
Bella
This is delicious! I thought the dressing worked great as the marinade, too.
