Chicken Brussels Sprout Salad with Cranberries, Parmesan, and Sunflower Seeds Recipe

If you’re craving a salad that feels like a celebration on your plate, the Chicken Brussels Sprout Salad with Cranberries, Parmesan, and Sunflower Seeds Recipe is exactly what you need. This dish beautifully combines tender, juicy chicken with crisp, thinly sliced Brussels sprouts, the tart sweetness of dried cranberries, nutty sunflower seeds, and the savory punch of Parmesan cheese. A harmonious dressing made with honey, Dijon mustard, and apple cider vinegar ties everything together, bringing layers of flavor and texture that will have you coming back for more. This salad is not only packed with freshness and vibrant color but also provides a perfect balance of heartiness and brightness – it’s a true crowd-pleaser any time of year.

Ingredients You’ll Need

This recipe relies on simple, wholesome ingredients that come together to create a vibrant and satisfying salad. Each component adds a unique texture or flavor that makes this dish stand out, from the crunchy sprouts to the luscious marinade-infused chicken.

• Extra-virgin olive oil (7 tablespoons, divided): Adds richness and helps marry the flavors in the dressing and marinade.
• Apple cider vinegar (3 tablespoons): Provides a bright, tangy kick that balances the sweetness.
• Honey (3 tablespoons): Brings just the right touch of natural sweetness to the dressing.
• Dijon mustard (2 tablespoons): Delivers a gentle heat and depth that enhances the salad’s complexity.
• Kosher salt (1 teaspoon): Essential for seasoning and amplifying every flavor.
• Black pepper (½ teaspoon): Adds a subtle warmth and mild spice.
• Boneless, skinless chicken breasts (1 pound): Provides lean protein and soaks up the marinade beautifully.
• Brussels sprouts (1 pound, trimmed): Thinly sliced for maximum crunch and freshness.
• Red onion (¼ small, very thinly sliced): Offers a mild pungency and lovely color contrast.
• Dried cranberries (⅓ cup/43 g): Introduce sweet-tart bursts that brighten every bite.
• Parmesan cheese (⅓ cup/33 g, grated): Adds salty, nutty richness that elevates the salad.
• Roasted sunflower seeds (¼ cup/32 g): Bring a lovely crunch and nutty flavor as a finish.

How to Make Chicken Brussels Sprout Salad with Cranberries, Parmesan, and Sunflower Seeds Recipe

Step 1: Whisk Together the Dressing

Start by combining the olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper in a medium bowl. Whisk these ingredients vigorously until you achieve a smooth and well-emulsified dressing. This blend forms the heart of both your salad dressing and chicken marinade, so it’s important to get it well combined and balanced.

Step 2: Separate and Refrigerate the Dressing and Marinade

Half of this freshly made dressing will be poured over the salad later, while the other half will serve as a marinade for the chicken. Transfer half into a small bowl, cover, and refrigerate to keep it fresh for the salad. Pour the remainder into a zip-top bag, ready to marinate your chicken breasts and infuse them with juicy flavor.

Step 3: Marinate the Chicken

Add the chicken breasts to the bag with the marinade, seal, and gently massage to coat the meat evenly. Pop this in the fridge for at least 30 minutes to allow the flavors to penetrate, or if you have time, let it marinate for up to two hours. The longer the better, as it results in tender, flavorful chicken.

Step 4: Prepare the Brussels Sprouts and Salad Base

While the chicken soaks up the marinade, trim off the tough ends of your Brussels sprouts and wash them thoroughly. Once dry, use a sharp knife or mandoline to slice them as thinly as possible. Transfer these to a large mixing bowl where they’ll serve as the crunchy, green backbone of your salad.

Step 5: Combine Salad Ingredients and Dressing

Add the thinly sliced red onion, dried cranberries, grated Parmesan, and roasted sunflower seeds to the bowl with the Brussels sprouts. Drizzle on the reserved salad dressing you refrigerated earlier, and toss everything together gently but thoroughly to ensure each bite is packed with flavor and texture.

Step 6: Let the Salad Rest

Allow your salad to rest at room temperature while you cook the chicken. This resting time softens the Brussels sprouts just slightly and allows the dressing to meld with the other ingredients, making each forkful deliciously tender yet crisp.

Step 7: Cook the Marinated Chicken

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken breasts from the marinade, discarding any leftover liquid, and cook for 5 to 6 minutes per side until golden brown on the outside and perfectly cooked through (an internal temperature of 165°F is ideal). The chicken should be juicy and packed with all those tangy, sweet, and savory notes.

Step 8: Rest, Slice, and Serve

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes to retain its juices. Slice it into strips or bite-sized pieces and arrange it atop your salad. Serve immediately so you can enjoy the beautiful contrast between warm chicken and cool, crisp Brussels sprouts.

How to Serve Chicken Brussels Sprout Salad with Cranberries, Parmesan, and Sunflower Seeds Recipe

Garnishes

For a final flourish, sprinkle a few extra toasted sunflower seeds or a handful of freshly shaved Parmesan over the salad. Lightly cracked black pepper or a drizzle of high-quality olive oil before serving can also brighten the flavors and add a gourmet touch.

Side Dishes

This salad is wonderfully versatile and works as a complete meal on its own, but if you want to round it out, consider serving with a crusty baguette, roasted sweet potatoes, or warm quinoa to keep things light yet satisfying.

Creative Ways to Present

For impressing guests, serve this salad in individual bowls layered with chicken slices fanned on top. Alternatively, hollow out avocados or bell peppers and fill them with the salad for a charming presentation that makes the dish feel even more special.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Chicken Brussels Sprout Salad with Cranberries, Parmesan, and Sunflower Seeds Recipe, store them in an airtight container in the refrigerator. To maintain optimal texture, keep chicken slices separate if possible and combine just before serving.

Freezing

While the salad components don’t freeze well due to their fresh, crunchy nature, the cooked chicken can be frozen separately. Wrap the chicken tightly, freeze for up to three months, and thaw overnight before reheating and serving with a freshly tossed salad.

Reheating

Reheat the leftover chicken gently in a skillet over low to medium heat or in the microwave until warmed through. Avoid overheating to maintain moistness. Toss the salad fresh again with reserved dressing and add chicken last—this keeps everything tasting and looking its best.

FAQs

Can I use frozen Brussels sprouts for this salad?

Fresh Brussels sprouts are ideal for this salad because their crispness gives the dish its signature crunch. Frozen sprouts usually lose their texture once thawed, so if you only have frozen, try to cook them lightly and use a softer salad base instead.

What can I substitute for dried cranberries?

If you don’t have dried cranberries, dried cherries or golden raisins make excellent substitutes. They provide similar sweetness and chewiness that complement the savory ingredients beautifully.

Is this salad suitable for meal prep?

Absolutely! To keep the salad fresh for meal prep, store the dressing and chicken separately from the Brussels sprouts and toppings, then combine just before eating to preserve texture and flavor.

Can I use another type of nut or seed instead of sunflower seeds?

Yes! Toasted pumpkin seeds, chopped almonds, or walnuts all work well if you want a different crunch or have a sunflower seed allergy.

What type of vinegar works best in the dressing?

Apple cider vinegar is recommended for its mild acidity and fruity undertones, but you can also try white wine vinegar or sherry vinegar for slightly different flavor profiles that still complement the salad.

Final Thoughts

There’s something exceptionally satisfying about the Chicken Brussels Sprout Salad with Cranberries, Parmesan, and Sunflower Seeds Recipe that feels both nourishing and indulgent. The combination of crisp Brussels sprouts with sweet cranberries, nutty seeds, savory Parmesan, and succulent chicken creates a dish packed with flavor and texture. Whether you’re making a quick weeknight meal or wanting to impress guests, this salad offers simplicity with elegance. I highly encourage you to give it a try—you might just find your new favorite way to enjoy Brussels sprouts!

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