Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan is the perfect fall dinner or meal prep. After making this salad dozens of times, I discovered the trick to keeping Brussels sprouts crispy and preventing sogginess. The crispy, fresh, and cozy salad is better than takeout and my family begs for it. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Street Corn Chicken Bowl Recipe with Rice and Easy No Bake S’mores Pudding Cups Recipe.
Why This Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy Brussels sprouts and tender chicken
- Tart cranberries and salty Parmesan
- Easy and quick to make
- Perfect for fall dinners or meal prep
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
- red onion
- olive oil
- salt
- pepper
- lemon juice
- maple syrup
- Dijon mustard
- Optional: pecans
- Optional: avocado
- Optional: bacon
📝 Ingredient Notes
- Brussels sprouts: Trim and halve any large sprouts.
- Parmesan cheese: Use a vegetable peeler to create wide shavings.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Ensures crispy sprouts and tender chicken. → See on Amazon
- Sharp chef's knife — Makes prep work faster and easier. → See on Amazon
How to Make Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Prepare ingredients: Trim and halve Brussels sprouts, dice red onion, grate Parmesan, and slice chicken into strips.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
- Cook Brussels sprouts: In the same skillet, add Brussels sprouts and cook until crispy and caramelized. Stir occasionally to prevent burning.
- Make dressing: In a small bowl, whisk together lemon juice, maple syrup, Dijon mustard, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked chicken, cooked Brussels sprouts, cranberries, red onion, and dressing. Toss to combine. Top with grated Parmesan and serve immediately.
Cook's Tips for Perfect Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Common mistake and fix: Overcooking Brussels sprouts can make them soggy. To prevent this, cook them in a hot skillet until crispy and caramelized, stirring occasionally.
- Pro tip: For extra crunch, add toasted pecans or croutons.
- Pro tip: To make this salad ahead, prepare all ingredients separately and store in the fridge. Toss together just before serving to prevent sogginess.
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: Prepare all ingredients separately and store in the fridge. Toss together just before serving.
Freezing Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Not recommended for freezing.
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.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeño or a pinch of red pepper flakes to the dressing.
- Best substitution: Substitute Brussels sprouts with shredded kale or cabbage.
- Make-ahead: Prepare all ingredients separately and store in the fridge. Toss together just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your dressing is too tart, add a drizzle of honey or maple syrup to balance the flavors.
Want to level up this recipe?
High-quality cutting board — Prevents cross-contamination and makes prep work easier. → Check price on Amazon
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Ingredients
Main Ingredients
- chicken breasts
- Brussels sprouts
- cranberries
- Parmesan cheese
- red onion
Seasonings
- olive oil
- salt
- pepper
- lemon juice
- maple syrup
- Dijon mustard
Optional Toppings
- pecans
- avocado
- bacon
Instructions
- Prepare ingredients: Trim and halve Brussels sprouts, dice red onion, grate Parmesan, and slice chicken into strips.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
- Cook Brussels sprouts: In the same skillet, add Brussels sprouts and cook until crispy and caramelized. Stir occasionally to prevent burning.
- Make dressing: In a small bowl, whisk together lemon juice, maple syrup, Dijon mustard, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked chicken, cooked Brussels sprouts, cranberries, red onion, and dressing. Toss to combine. Top with grated Parmesan and serve immediately.
Notes
- Chef tip: For a spicy kick, add diced jalapeño or a pinch of red pepper flakes to the dressing.
- Best substitution: Substitute Brussels sprouts with shredded kale or cabbage.
- Make-ahead: Prepare all ingredients separately and store in the fridge. Toss together just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your dressing is too tart, add a drizzle of honey or maple syrup to balance the flavors.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- 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.
- Make ahead: Prepare all ingredients separately and store in the fridge. Toss together just before serving.
Nutrition Per Serving
- Calories: 420
- Protein: 32g
- Fat: 22g
- Carbs: 27g
- Fiber: 6g
- Sugar: 8g
- Sodium: 700mg
- 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, prepare all ingredients separately and store in the fridge. Toss together just before serving to prevent sogginess.
Overcooking Brussels sprouts can make them soggy. To prevent this, cook them in a hot skillet until crispy and caramelized, stirring occasionally.
Yes, but they may not be as crispy as fresh sprouts. Thaw and pat dry before cooking.
Yes, roasted sweet potatoes, diced apples, or shredded carrots would all be delicious additions.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
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!
