Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan is a quick, satisfying meal that’s better than takeout. After making this many times, I’ve perfected the crispy Brussels sprouts and juicy chicken. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Ramen Stir Fry with Fresh Veggies and Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika.
Why This Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy Brussels sprouts and juicy chicken in every bite
- Tangy cranberries and nutty Parmesan for a perfect balance
- Easy, satisfying, and better than takeout
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 breast
- Cranberries
- Parmesan cheese
- Olive oil
- Salt
- Pepper
- Dijon mustard
- Maple syrup
- Optional: Pecans
- Optional: Dried cranberries
📝 Ingredient Notes
- Brussels sprouts: Trim and halve any large sprouts.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even slicing for perfect Brussels sprouts. → See on Amazon
- Skillet — Heavy-duty skillet for even heat and perfect searing. → See on Amazon
How to Make Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Prepare Brussels sprouts: Trim and halve any large Brussels sprouts. Thinly slice the rest.
- Cook chicken: Season chicken breasts with salt and pepper. Cook in a skillet over medium heat until done. Let rest, then slice.
- Cook Brussels sprouts: Heat olive oil in the skillet over medium-high heat. Add Brussels sprouts, cook until crispy. Season with salt and pepper.
- Make dressing: Whisk together Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Assemble salad: In a large bowl, combine chicken, Brussels sprouts, cranberries, and Parmesan. Pour dressing over top and toss to combine. Add optional toppings if desired.
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 heat once they're crispy.
- Pro tip: For extra crunch, add toasted pecans or almonds.
- Pro tip: Make ahead and store in the fridge for up to 3 days. The flavors will meld together nicely.
Storing & Reheating Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Yes, up to 3 days ahead.
Freezing Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Not recommended.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended. Salad can become soggy.
Recipe Notes
- Chef tip: Use a food processor to slice Brussels sprouts quickly and evenly.
- Best substitution: Kale can be used as a substitute for Brussels sprouts.
- Make-ahead: Prepare all ingredients ahead of time. Combine just before serving.
- Troubleshooting: If Brussels sprouts are not crisping, increase heat and cook in batches.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and safer. Pays for itself vs takeout. → Check price on Amazon
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Ingredients
Main Ingredients
- Brussels sprouts
- Chicken breast
- Cranberries
- Parmesan cheese
Seasonings
- Olive oil
- Salt
- Pepper
- Dijon mustard
- Maple syrup
Optional Toppings
- Pecans
- Dried cranberries
Instructions
- Prepare Brussels sprouts: Trim and halve any large Brussels sprouts. Thinly slice the rest.
- Cook chicken: Season chicken breasts with salt and pepper. Cook in a skillet over medium heat until done. Let rest, then slice.
- Cook Brussels sprouts: Heat olive oil in the skillet over medium-high heat. Add Brussels sprouts, cook until crispy. Season with salt and pepper.
- Make dressing: Whisk together Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Assemble salad: In a large bowl, combine chicken, Brussels sprouts, cranberries, and Parmesan. Pour dressing over top and toss to combine. Add optional toppings if desired.
Notes
- Chef tip: Use a food processor to slice Brussels sprouts quickly and evenly.
- Best substitution: Kale can be used as a substitute for Brussels sprouts.
- Make-ahead: Prepare all ingredients ahead of time. Combine just before serving.
- Troubleshooting: If Brussels sprouts are not crisping, increase heat and cook in batches.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended. Salad can become soggy.
- Make ahead: Yes, up to 3 days ahead.
Nutrition Per Serving
- Calories: 420
- Protein: 32g
- Fat: 24g
- Carbs: 24g
- Fiber: 5g
- Sugar: 8g
- Sodium: 720mg
- Cholesterol: 70mg
- 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 all ingredients ahead of time. Combine just before serving to keep Brussels sprouts crispy.
Overcooking can make Brussels sprouts mushy. Keep an eye on them and remove from heat once they're crispy.
Yes, but they may not crisp up as well. Thaw and pat dry before cooking.
Yellow mustard or honey mustard can be used as a substitute.
Store in an airtight container in the fridge for up to 3 days. The salad can become soggy over time.
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!
