Oh my gosh, are you ever stuck at that 4 PM slump where you need something substantial for dinner but absolutely cannot face another bowl of heavy pasta? I totally get it. That’s why I turn to this absolutely fantastic **Vibrant Chicken Brussels Sprout Salad Recipe To Savor**.
Honestly, it’s the perfect middle ground! We’re talking about warm, slightly crispy roasted Brussels sprouts mingling with cool, tender chicken and that zingy, perfect dressing. It hits every single note your palate is looking for when you want satisfying flavor without feeling weighed down. I didn’t think I was a sprout lover until I tried roasting them this way—now, I fight my family for the leftovers!
Why This Vibrant Chicken Brussels Sprout Salad Recipe To Savor Works
This salad isn’t just another pile of greens, trust me. It’s genius for weeknights, and it really holds up beautifully. I love recipes that work hard for me, and this one absolutely delivers on flavor and convenience. You’re getting the best of both worlds—warm, caramelized vegetables and lean protein.
- It’s the ultimate weeknight win since it’s on the table in under 45 minutes total.
- The combination of roasted sprouts and pecans gives you that satisfying crunch you’re craving.
- This puppy is fantastic for meal prepping! The sprouts just get better overnight.
- It’s balanced; you get amazing protein from the chicken and great fiber from those sprouts.
If you’re looking for another incredibly reliable meal that travels well, check out my thoughts on the irresistible buffalo chicken salad recipe—though this sprout one is usually my go-to when I need something lighter!
Essential Components for Your Vibrant Chicken Brussels Sprout Salad Recipe To Savor
Okay, gathering your ingredients is half the fun! When you’re assembling a salad that relies on texture as much as flavor, you really need to make sure everything is spot on. Don’t be tempted to skip the toasting on those pecans—that little step makes a huge difference in flavor!
We need to break this down into two main buckets: what goes into the hearty salad itself, and what makes that phenomenal dressing sing. If you’ve already made my vibrant easy chickpea salad recipe, you already know how important a good vinaigrette is!
For the Salad Base and Mix-ins
For the main event, you’ll need to grab:
- 1 pound of boneless, skinless chicken breasts— whatever your cooking method, make sure they are cooked through and shredded or diced!
- 1 pound of Brussels sprouts. Make sure they are trimmed and halved. Don’t even think about just tearing them apart; halves give you the best roast here.
- 1/4 cup of dried cranberries—the sweeter touch that stops the whole thing from tasting too savory.
- 1/4 cup of pecans that you’ve toasted and chopped. Seriously, toast them!
For the Bright Lemon Vinaigrette
This dressing is so simple, but it brings the whole dish to life. Whisk these together until they emulsify nicely:
- 1/4 cup of fresh lemon juice—the fresh stuff only, please!
- 2 tablespoons of Dijon mustard. This is crucial for a nice tangy bite.
- 1 tablespoon of honey for that balancing sweetness.
- 2 tablespoons of olive oil.
- Salt and pepper to taste—I use about 1/2 teaspoon salt and 1/4 teaspoon pepper to start.
Step-by-Step Guide to Making the Vibrant Chicken Brussels Sprout Salad Recipe To Savor
Now for the fun part, getting this amazing salad into your bowl! This recipe is fantastic because you can multi-task like a champ. While the sprouts are crisping up in the oven, you’re taking care of the chicken and throwing together the dressing. It’s such an efficient cooking process, making it perfect when you’re short on time. Don’t rush anything, especially the roasting—that caramelization is key to making this a top-tier dish!
Roasting the Brussels Sprouts
First things first, get that heat cranked up! You need to preheat your oven way up high to 400°F (200°C). This high heat is what gives us those delightful crispy edges. Take all your halved Brussels sprouts and toss them right on the baking sheet. I drizzle them with just 1 tablespoon of olive oil and a sprinkle of salt and pepper. Spread them out—make sure they aren’t overlapping too much, or they’ll steam instead of roast! Slide them into the hot oven for about 20 to 25 minutes. You want them fork-tender but with some gorgeous browned spots.
Preparing the Chicken
While the sprouts are doing their thing, it’s time for the chicken. I often just pan-fry mine because it’s quick, but grilling or baking works just as well! The most important thing here is that cooked chicken—remember, for safety, the internal temperature absolutely must hit 165°F or 74°C. Once it’s done, let it rest for just a minute or two, and then shred it up or dice it into bite-sized pieces. Leftover chicken is golden here if you have some hanging around from a previous dinner!
Mixing the Dressing and Assembling the Vibrant Chicken Brussels Sprout Salad Recipe To Savor
Time to make that dressing zesty! Grab a small bowl and whisk together your fresh lemon juice, the Dijon mustard, honey, and the remaining tablespoon of olive oil. Add a pinch more salt and pepper, too. Whisk it hard until it looks smooth and creamy—you’ll see it start to come together. Now, in your biggest bowl, combine your slightly cooled roasted sprouts, your prepared chicken, those sweet dried cranberries, and your toasted pecans. Pour that bright dressing over the entire magnificent pile. Then, you need to toss it gently! We don’t want to smash those beautiful sprouts. Just a gentle fold until everything is lightly coated. You can eat it right away while the sprouts are still mildly warm, or chill it down for later!
If you’re looking for more incredibly easy and flavorful recipes that skip the gluten, you HAVE to check out my guide on the easy gluten-free dinner quick delicious chicken delight!
Expert Tips for the Best Vibrant Chicken Brussels Sprout Salad Recipe To Savor
You know I can’t just give you the basics; we need the secrets that make this salad truly shine! Based on my own testing (and the little notes I keep on my recipe card), here are the things you shouldn’t skip. If you want the absolute best result from your salad, pay attention to these details.
First off, if you’re rushing the prep time, my number one tip from the card is this: slice the Brussels sprouts thinner before roasting. It shaves off a few minutes of cook time for sure because the heat penetrates faster. Also, you can totally swap out those pecans for walnuts—I do that all the time if I run out!
Here’s my own little secret weapon for maximum crispness: after you roast the sprouts and let them cool for a minute, toss them with just a tiny splash of apple cider vinegar before you add the finished lemon dressing. It brightens them up without making the salad soggy. You’ll wonder why you didn’t think of it sooner! You can find more tips for maximizing flavors in my ideas about the ultimate summer bbq chopped kale salad, too!
Ingredient Substitutions for Your Vibrant Chicken Brussels Sprout Salad Recipe To Savor
Sometimes you open the pantry and realize you’re missing one crucial thing, right? Don’t panic! This recipe is super flexible, which is why I love it so much. You absolutely can swap the toasted pecans for walnuts if that’s what you have on hand—they bring a similar richness.
For the protein, if you don’t have chicken breasts ready to go, cooked turkey cubes work just as well in this salad; the dressing coats everything beautifully. And if cranberries give you grief? Try dried cherries instead! They offer that lovely tart burst we need. For more ideas on great swaps, check out my notes on the irresistible buffalo chicken flatbread recipe for inspiration on mixing proteins!
Storing and Reheating the Vibrant Chicken Brussels Sprout Salad Recipe To Savor
This salad is fantastic for lunch the next day, but storage is everything! If you’re meal prepping for the week, please promise me you’ll keep the dressing in a separate little jar. When you mix the lemon vinaigrette in too early, those sprouts start getting soggy super fast. Store the tossed salad mixture (sprouts, chicken, nuts) in an airtight container in the fridge.
Reheating the whole thing isn’t really the way to go since it’s meant to be tender and crisp! If you pack the chicken separately, you can warm just that portion slightly and then toss it with the cold sprouts right before eating. It tastes freshest within three days!
Frequently Asked Questions About This Vibrant Chicken Brussels Sprout Salad Recipe To Savor
I always get emails asking about making tweaks to my favorite recipes, and this salad is no exception! You guys are so creative, which I love. Here are a few things folks ask me most often about getting the prep time just right or making dietary adjustments to this fantastic dish.
Can I make this salad vegetarian?
Oh, absolutely, you can! If you want to skip the chicken, you still get that wonderful texture contrast if you swap it out for a substantial plant-based protein. My favorite go-to is roasting a can of chickpeas—garbanzos work perfectly! You season them just like you season the sprouts (a little oil, salt, and pepper) and roast them until they start to get crispy. They take about the same time as the sprouts, too, which keeps your timing perfect!
How far in advance can I prep the ingredients?
This is where the recipe shines for busy people! You can handle most of the components ahead of time. I usually prep everything on Sunday night. You can roast your Brussels sprouts and cook your chicken breasts entirely. Store those components in airtight containers.
The dressing should definitely be made and kept separate. You can even combine the cranberries and toasted pecans—just keep them sealed up. When it’s time to eat, just toss everything together. It comes together in literally five minutes, which beats any delivery option, right? For more salad ideas that are great for meal prep, check out my notes on the vibrant easy chickpea salad recipe for fresh delight!
Nutritional Snapshot of the Vibrant Chicken Brussels Sprout Salad Recipe To Savor
Now, I always get folks asking about the macro breakdown for this salad, and I totally get it—we all track things differently! But look, since we all use slightly different brands of Dijon, or maybe your chicken breast was a little leaner than mine, I don’t want to give you numbers that might throw off your tracking goals.
The beautiful thing about home cooking is control! I can tell you that this is a satisfying, high-protein salad with plenty of fiber thanks to those amazing Brussels sprouts, which keeps you full for hours. But please know that the exact nutritional data is just an estimate and it’s going to vary based on the exact brands of olive oil and honey you decide to use. Always trust your gut and your ingredients when counting things up!
Share Your Vibrant Chicken Brussels Sprout Salad Recipe To Savor Experience
Okay, you’ve made it! You’ve roasted the sprouts, you’ve shredded the chicken, and I bet your kitchen smells incredible right now. I really, truly want to know what you think!
Did the lemon dressing cut through the richness of the pecans just right? Did you end up adding something totally unexpected that took this Vibrant Chicken Brussels Sprout Salad Recipe To Savor to the next level? Don’t keep those brilliant ideas to yourself!
Please drop a comment below and tell me how this turned out for you. Five stars? Ten stars? If you took a stunning photo of your finished bowl, tag me on social media! I love seeing this dish pop up in your real-life dinners. If you have any other questions or just want to chat about food, you can always use my contact form here: Let’s Connect. Happy cooking, friends!
Print
Chicken and Brussels Sprout Salad
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple salad featuring cooked chicken and roasted Brussels sprouts.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the Brussels sprouts for 20 to 25 minutes, until tender and slightly browned. Set aside to cool slightly.
- While the sprouts roast, cook the chicken breasts. You can grill, pan-fry, or bake them until fully cooked (internal temperature reaches 165°F or 74°C).
- Shred or dice the cooked chicken.
- In a small bowl, whisk together the lemon juice, Dijon mustard, honey, remaining 1 tablespoon of olive oil, salt, and pepper to make the dressing.
- In a large bowl, combine the roasted Brussels sprouts, shredded chicken, dried cranberries, and toasted pecans.
- Pour the dressing over the salad mixture and toss gently to coat everything evenly.
- Serve immediately or chill before serving.
Notes
- For quicker cooking, slice the Brussels sprouts thinner before roasting.
- You can substitute walnuts for pecans if desired.
- Use leftover cooked chicken for convenience.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12
- Sodium: 450
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 38
- Cholesterol: 105
Keywords: chicken salad, brussels sprout salad, roasted vegetables, healthy lunch, cranberry pecan salad