Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Easy chicken brussels sprout salad is the perfect 20-minute restaurant version. After making this many times, I discovered the trick to crispy sprouts. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Southwest Chicken Soup and Easy Breakfast Croissant Sandwiches.
Why This Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy Brussels sprouts for texture
- Tangy cranberry dressing
- Parmesan adds a salty, creamy touch
- Quick and easy weeknight dinner
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
- garlic
- maple syrup
- apple cider vinegar
- Dijon mustard
- Optional: pecans
- Optional: dried cranberries
📝 Ingredient Notes
- Brussels sprouts: Trim and halve any large sprouts.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and effort in slicing sprouts → See on Amazon
- Cast iron skillet — Even heat for crispy sprouts → See on Amazon
How to Make Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Prepare sprouts: Trim and halve Brussels sprouts. Thinly slice if large.
- Cook chicken: Season chicken with salt, pepper, and garlic. Cook in a skillet until done. Set aside.
- Cook sprouts: Heat olive oil in the same skillet. Add sprouts, cook until crispy. Season with salt and pepper.
- Make dressing: Whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.
- Assemble salad: Combine chicken, sprouts, cranberries, and Parmesan. Drizzle with dressing. Toss to combine.
Cook's Tips for Perfect Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Common mistake and fix: Overcooking sprouts makes them mushy. Keep an eye on them and remove from heat when they're still bright green.
- : For a heartier salad, add cooked quinoa or farro.
- : Make it a meal by serving over a bed of mixed greens.
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 for up to 3 days. Make-ahead tip: You can prep the ingredients ahead of time, but dress just before serving.
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 a 350°F oven for 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Shake the dressing well before serving to redistribute the ingredients.
- Best substitution: Substitute feta for Parmesan for a tangier salad.
- Make-ahead: Prepare the dressing and slice the chicken ahead of time. Combine just before serving.
- Scaling: This recipe easily doubles for a larger crowd.
- Troubleshooting: If your sprouts are still tough after cooking, they may not have been sliced thinly enough.
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
- chicken breasts
- Brussels sprouts
- cranberries
- Parmesan cheese
Seasonings
- olive oil
- salt
- pepper
- garlic
- maple syrup
- apple cider vinegar
- Dijon mustard
Optional Toppings
- pecans
- dried cranberries
Instructions
- Prepare sprouts: Trim and halve Brussels sprouts. Thinly slice if large.
- Cook chicken: Season chicken with salt, pepper, and garlic. Cook in a skillet until done. Set aside.
- Cook sprouts: Heat olive oil in the same skillet. Add sprouts, cook until crispy. Season with salt and pepper.
- Make dressing: Whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.
- Assemble salad: Combine chicken, sprouts, cranberries, and Parmesan. Drizzle with dressing. Toss to combine.
Notes
- Chef tip: Shake the dressing well before serving to redistribute the ingredients.
- Best substitution: Substitute feta for Parmesan for a tangier salad.
- Make-ahead: Prepare the dressing and slice the chicken ahead of time. Combine just before serving.
- Scaling: This recipe easily doubles for a larger crowd.
- Troubleshooting: If your sprouts are still tough after cooking, they may not have been sliced thinly enough.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Reheat in a 350°F oven for 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can prep the ingredients ahead of time, but dress just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 28g
- Fiber: 5g
- Sugar: 12g
- Sodium: 800mg
- Cholesterol: 80mg
- 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
Prepare the dressing and slice the chicken ahead of time. Combine just before serving.
Overcooking makes sprouts mushy. Keep an eye on them and remove from heat when they're still bright green.
Yes, but they may take longer to cook and may not be as crispy.
Yes, this recipe is naturally gluten-free.
Yes, add your favorite roasted vegetables like sweet potatoes or broccoli.
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!
