Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Easy Chicken Brussels Sprout Salad is a crispy, fresh, and satisfying meal ready in just 20 minutes. After making this many times, I discovered the trick to perfectly crispy Brussels sprouts. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy S’mores Hand Pies Recipe for a Fun Dessert and Easy Keto Caprese Stuffed Avocado Bites Recipe.
Why This Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy Brussels sprouts for a satisfying crunch
- Tender chicken for a hearty, protein-packed meal
- Tangy cranberries and salty Parmesan for a flavor explosion
- Better than takeout in just 20 minutes
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.
- 1 lb boneless, skinless chicken breasts
- 1 lb Brussels sprouts
- 1/2 cup dried cranberries
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- Olive oil
- Balsamic vinaigrette
- Optional: Pecans or walnuts
- Optional: Dried fruit
📝 Ingredient Notes
- Brussels sprouts: Trimmed and halved
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even slicing → See on Amazon
- Cast iron skillet — Even heat distribution for perfect searing → See on Amazon
How to Make Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Prepare Brussels sprouts: Trim and halve Brussels sprouts. Toss in olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes.
- Cook chicken: Slice chicken into thin strips. Season with salt and pepper. Cook in a pan over medium heat until browned and cooked through.
- Assemble salad: In a large bowl, combine roasted Brussels sprouts, cooked chicken, dried cranberries, and grated Parmesan. Toss with balsamic vinaigrette.
Cook's Tips for Perfect Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Common mistake and fix: Overcooking Brussels sprouts makes them mushy. Roast until crispy and slightly charred.
- : For a nut-free version, omit pecans or walnuts.
- : Make-ahead: Prepare ingredients ahead of time and assemble just before serving.
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: Prepare ingredients ahead of time and assemble just before serving.
Freezing Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Not recommended for this recipe.
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 extra crispy Brussels sprouts, toss them in a bit of cornstarch before roasting.
- Best substitution: Substitute chicken with cooked quinoa or chickpeas for a vegetarian version.
- Make-ahead: Prepare ingredients ahead of time and assemble just before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If Brussels sprouts are not crispy, roast them at a higher temperature or for a longer time.
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Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 lb Brussels sprouts
- 1/2 cup dried cranberries
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt and pepper
- Olive oil
- Balsamic vinaigrette
Optional Toppings
- Pecans or walnuts
- Dried fruit
Instructions
- Prepare Brussels sprouts: Trim and halve Brussels sprouts. Toss in olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes.
- Cook chicken: Slice chicken into thin strips. Season with salt and pepper. Cook in a pan over medium heat until browned and cooked through.
- Assemble salad: In a large bowl, combine roasted Brussels sprouts, cooked chicken, dried cranberries, and grated Parmesan. Toss with balsamic vinaigrette.
Notes
- Chef tip: For extra crispy Brussels sprouts, toss them in a bit of cornstarch before roasting.
- Best substitution: Substitute chicken with cooked quinoa or chickpeas for a vegetarian version.
- Make-ahead: Prepare ingredients ahead of time and assemble just before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If Brussels sprouts are not crispy, roast them at a higher temperature or for a longer time.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this recipe.
- 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 ingredients ahead of time and assemble just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 35g
- Fiber: 6g
- Sugar: 12g
- Sodium: 600mg
- Cholesterol: 90mg
- Sat. Fat: 5g
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 ingredients ahead of time and assemble just before serving to keep Brussels sprouts crispy.
Overcooking can make Brussels sprouts mushy. Roast until crispy and slightly charred.
No, freezing is not recommended for this recipe as it can cause the salad to become soggy.
Yes, air fry Brussels sprouts at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.
Cooked quinoa or chickpeas make a great vegetarian substitute for chicken.
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!
