Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan is a crispy, fresh, and hearty meal that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy sprouts every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Coconut Chicken Recipe with Creamy Tangy Sauce and Creamy Ají Amarillo Chicken with Easy Pan Sauce.
Why This Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy Brussels sprouts with a tangy dressing
- Tender chicken breast cooked to perfection
- Easy to make and customizable with your favorite add-ins
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.
- Brussels sprouts
- Chicken breasts
- Cranberries
- Parmesan cheese
- Olive oil
- Salt
- Pepper
- Garlic
- Dijon mustard
- Apple cider vinegar
- Maple syrup
- Optional: Pecans
- Optional: Dried cranberries
- Optional: Goat cheese
📝 Ingredient Notes
- Brussels sprouts: Trimmed and halved
- Chicken breasts: Boneless, skinless
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and effort in slicing sprouts → See on Amazon
- Cast iron skillet — Even heat for perfect searing → See on Amazon
How to Make Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Prepare sprouts and chicken: Trim and halve Brussels sprouts. Slice chicken breasts into strips.
- Cook chicken: Cook chicken strips in a pan until cooked through. Remove and set aside.
- Crispy Brussels sprouts: Toss halved Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, until crispy.
- Make dressing: Whisk together Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper.
- Assemble salad: In a large bowl, combine crispy Brussels sprouts, cooked chicken, cranberries, and Parmesan cheese. Pour dressing over top and toss to combine.
Cook's Tips for Perfect Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Common mistake and fix: Overcooking Brussels sprouts can make them mushy. Keep an eye on them and remove from the oven when they're golden brown and crispy.
- Substitution tip: No chicken? This salad is also great with crispy bacon or crumbled feta cheese.
- Make-ahead tip: Prepare all ingredients ahead of time, but don't dress the salad until ready to serve.
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: You can prepare the Brussels sprouts and chicken ahead of time, but don't dress the salad until ready to serve.
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 (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For extra crispy sprouts, toss them in a bowl with olive oil, salt, and pepper, then spread them out on a baking sheet lined with parchment paper.
- Best substitution: No cranberries? This salad is also great with dried cherries or pomegranate seeds.
- Make-ahead: Prepare all ingredients ahead of time, but don't dress the salad until ready to serve.
- Scaling: This recipe serves 4. To serve more, simply double or triple the ingredients.
- Troubleshooting: If your Brussels sprouts are not crispy, they may need more time in the oven. Keep an eye on them to prevent burning.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and safer → Check price on Amazon
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Ingredients
Main Ingredients
- Brussels sprouts
- Chicken breasts
- Cranberries
- Parmesan cheese
Seasonings
- Olive oil
- Salt
- Pepper
- Garlic
- Dijon mustard
- Apple cider vinegar
- Maple syrup
Optional Toppings
- Pecans
- Dried cranberries
- Goat cheese
Instructions
- Prepare sprouts and chicken: Trim and halve Brussels sprouts. Slice chicken breasts into strips.
- Cook chicken: Cook chicken strips in a pan until cooked through. Remove and set aside.
- Crispy Brussels sprouts: Toss halved Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, until crispy.
- Make dressing: Whisk together Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper.
- Assemble salad: In a large bowl, combine crispy Brussels sprouts, cooked chicken, cranberries, and Parmesan cheese. Pour dressing over top and toss to combine.
Notes
- Chef tip: For extra crispy sprouts, toss them in a bowl with olive oil, salt, and pepper, then spread them out on a baking sheet lined with parchment paper.
- Best substitution: No cranberries? This salad is also great with dried cherries or pomegranate seeds.
- Make-ahead: Prepare all ingredients ahead of time, but don't dress the salad until ready to serve.
- Scaling: This recipe serves 4. To serve more, simply double or triple the ingredients.
- Troubleshooting: If your Brussels sprouts are not crispy, they may need more time in the oven. Keep an eye on them to prevent burning.
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 (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can prepare the Brussels sprouts and chicken ahead of time, but don't dress the salad until ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 22g
- Carbs: 30g
- Fiber: 7g
- Sugar: 12g
- Sodium: 800mg
- Cholesterol: 75mg
- Sat. Fat: 6g
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, you can prepare all ingredients ahead of time, but don't dress the salad until ready to serve.
Overcooking can make Brussels sprouts mushy. Keep an eye on them and remove from the oven when they're golden brown and crispy.
Yes, you can use frozen Brussels sprouts. Just make sure to thaw and dry them before roasting.
You can substitute Pecorino Romano or nutritional yeast for a vegan option.
Yes, you can make the Brussels sprouts in the air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.
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!
