Chicken Brussels Sprout Salad
Try this Chicken Brussels Sprout Salad for a flavorful, hearty meal. Packed with protein and a tangy vinaigrette!
Servings: 4 people
Calories: 619kcal
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.
Nutrition
Serving: 1portion | Calories: 619kcal