Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 14 reviews

This Chicken Brussels Sprout Salad is a vibrant, flavorful dish combining tender marinated chicken with a fresh and crunchy Brussels sprout salad. The salad features thinly sliced Brussels sprouts tossed with red onion, dried cranberries, Parmesan cheese, and roasted sunflower seeds, all dressed in a tangy honey-Dijon dressing. It’s a perfectly balanced, healthy meal that’s great for lunch or dinner, offering a delightful mix of textures and flavors.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Dressing & Marinade

  • 7 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Chicken

  • 1 pound boneless, skinless chicken breasts

Salad

  • 1 pound Brussels sprouts, trimmed
  • ¼ small red onion, very thinly sliced
  • ⅓ cup (43 g) dried cranberries
  • ⅓ cup (33 g) Parmesan cheese, grated
  • ¼ cup (32 g) roasted sunflower seeds

Instructions

  1. Whisk dressing ingredients. In a medium bowl, whisk together 6 tablespoons of the olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper until smooth and emulsified.
  2. Refrigerate half of dressing mixture. Transfer half of the dressing to a small bowl, cover, and refrigerate. This will be used later as the salad dressing.
  3. Marinate the chicken. Pour the remaining half of the dressing mixture into a zip-top bag. Add the chicken breasts and massage the bag to coat the chicken evenly. Seal and refrigerate for at least 30 minutes or up to 2 hours.
  4. Prepare the Brussels sprouts. While the chicken marinates, trim the tough ends from the Brussels sprouts. Rinse, pat dry, and thinly slice using a mandoline or sharp knife. Transfer the sliced sprouts to a large mixing bowl.
  5. Add salad ingredients. Add the thinly sliced red onion, dried cranberries, grated Parmesan cheese, roasted sunflower seeds, and the reserved dressing to the bowl with Brussels sprouts. Toss everything together until evenly coated.
  6. Let the salad rest. Set the salad aside at room temperature to allow the flavors to meld and the Brussels sprouts to soften slightly while you cook the chicken.
  7. Cook the chicken. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for 5-6 minutes per side until golden brown and an internal temperature of 165°F is reached.
  8. Rest and slice the chicken. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juices. Then slice it into strips.
  9. Assemble and serve. Place the sliced chicken on top of the Brussels sprout salad and serve immediately for a fresh and satisfying meal.

Notes

  • You can marinate the chicken for up to 2 hours, but do not exceed this time to prevent the meat from becoming too soft due to the vinegar.
  • If you don’t have a mandoline, use a sharp knife to thinly slice the Brussels sprouts carefully.
  • For a nut-free version, substitute roasted sunflower seeds with toasted pumpkin seeds or omit them.
  • This salad is best served fresh but can be refrigerated for up to 1 day; keep the chicken and salad separate until ready to serve.
  • To make this salad gluten-free, ensure your Dijon mustard does not contain gluten.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/chicken-brussels-sprout-salad-with-cranberries-parmesan-and-sunflower-seeds-recipe/