Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
This easy chicken brussels sprout salad is the perfect light, fresh meal for spring cookouts. After making it countless times, I’ve discovered the trick to keeping the brussels sprouts crispy and the chicken tender. If you love recipes like this, you’ll also enjoy Easy Creamed Spinach and Artichokes Recipe for Dinner and Creamy Cauliflower Sausage Kale Soup Recipe.
Why This Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Light and fresh yet filling
- Perfect for spring cookouts
- Crispy chicken and sprouts every time
What You'll Need for Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- brussels sprouts
- cranberries
- parmesan cheese
- olive oil
- salt
- pepper
- apple cider vinegar
- honey
- Dijon mustard
- Optional: pecans
- Optional: red onion
📝 Ingredient Notes
- chicken breasts: Boneless, skinless
- brussels sprouts: Trimmed and halved
🛒 Tools & Equipment I Recommend
- Stainless Steel Salad Spinner — Dries lettuce and sprouts quickly for crispier salad → See on Amazon
- High-Quality Chef's Knife — Makes prep work faster and safer → See on Amazon
How to Make Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Prepare the chicken: Season chicken breasts with salt, pepper, and 1 tbsp olive oil. Grill or pan-sear until cooked through and juicy.
- Cook the brussels sprouts: Toss halved brussels sprouts in 1 tbsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes until crispy.
- Make the vinaigrette: Whisk together apple cider vinegar, honey, Dijon mustard, salt, and pepper. Slowly drizzle in 1/4 cup olive oil while whisking.
- Assemble the salad: In a large bowl, combine cooked chicken (sliced), roasted brussels sprouts, cranberries, parmesan, and red onion (if using). Pour vinaigrette over the salad and toss to combine. Top with pecans.
Cook's Tips for Perfect Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- : For crispier brussels sprouts, make sure they're dry before roasting.
- Common mistake and fix: If your chicken breasts are thick, slice them in half horizontally before cooking to ensure even cooking.
- : To make ahead, prepare the chicken and brussels sprouts separately, then store in the fridge. Combine and dress just before serving.
- : For a nut-free version, omit the pecans or substitute with sunflower seeds.
Storing & Reheating Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Chicken and brussels sprouts can be made 1 day ahead. Store separately in the fridge.
Freezing Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then toss to combine.
Recipe Notes
- Chef tip: For a quick, easy dinner, serve this salad over cooked quinoa or rice.
- Best substitution: Substitute the chicken with cooked quinoa or chickpeas for a vegetarian version.
- Make-ahead: Prepare the chicken and brussels sprouts separately, then store in the fridge. Combine and dress just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger gatherings.
- Troubleshooting: If your salad is too dry, add a bit more olive oil to the vinaigrette. If it's too acidic, add a touch more honey.
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Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Ingredients
Main Ingredients
- chicken breasts
- brussels sprouts
- cranberries
- parmesan cheese
Seasonings
- olive oil
- salt
- pepper
- apple cider vinegar
- honey
- Dijon mustard
Optional Toppings
- pecans
- red onion
Instructions
- Prepare the chicken: Season chicken breasts with salt, pepper, and 1 tbsp olive oil. Grill or pan-sear until cooked through and juicy.
- Cook the brussels sprouts: Toss halved brussels sprouts in 1 tbsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes until crispy.
- Make the vinaigrette: Whisk together apple cider vinegar, honey, Dijon mustard, salt, and pepper. Slowly drizzle in 1/4 cup olive oil while whisking.
- Assemble the salad: In a large bowl, combine cooked chicken (sliced), roasted brussels sprouts, cranberries, parmesan, and red onion (if using). Pour vinaigrette over the salad and toss to combine. Top with pecans.
Notes
- Chef tip: For a quick, easy dinner, serve this salad over cooked quinoa or rice.
- Best substitution: Substitute the chicken with cooked quinoa or chickpeas for a vegetarian version.
- Make-ahead: Prepare the chicken and brussels sprouts separately, then store in the fridge. Combine and dress just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger gatherings.
- Troubleshooting: If your salad is too dry, add a bit more olive oil to the vinaigrette. If it's too acidic, add a touch more honey.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then toss to combine.
- Make ahead: Chicken and brussels sprouts can be made 1 day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 25g
- Fiber: 5g
- Sugar: 10g
- Sodium: 800mg
- Cholesterol: 90mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan FAQs
Yes, prepare the chicken and brussels sprouts separately, then store in the fridge. Combine and dress just before serving.
Make sure your chicken breasts are not too thick. If they are, slice them in half horizontally before cooking.
Yes, toss halved brussels sprouts in oil, salt, and pepper. Air fry at 375°F (190°C) for 10-15 minutes until crispy.
Yes, this recipe is naturally gluten-free.
Try nutritional yeast or omit for a dairy-free version.
A Warm Final Note
I can’t wait for you to try Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
