Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan is a winter wonder. After making this many times, I discovered the trick to crispy Brussels sprouts. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sweet Potato Chickpea Curry Recipe and Easy Grilled Cheese Sandwich Recipe for Quick Meals.
Why This Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy Brussels sprouts in every bite
- Tangy cranberries and salty Parmesan
- Quick and easy, ready in 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.
- chicken breasts
- Brussels sprouts
- cranberries
- Parmesan cheese
- olive oil
- salt
- pepper
- lemon juice
- maple syrup
- Optional: pecans
- Optional: red onion
📝 Ingredient Notes
- Brussels sprouts: Trimming and halving makes them easier to cook and eat.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even shredding. → See on Amazon
- Sheet pan — Even cooking and easy cleanup. → 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: Season chicken breasts with salt, pepper, and maple syrup. Cook in a pan until done. Shred and set aside.
- Make dressing: Whisk together olive oil, lemon juice, salt, and pepper.
- Assemble salad: Toss roasted Brussels sprouts, shredded chicken, cranberries, and dressing. Top with Parmesan and optional pecans or red onion.
Cook's Tips for Perfect Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Common mistake and fix: Overcooking makes Brussels sprouts mushy. Keep an eye on them and remove from oven when edges are golden.
- Pro tip: For extra crispy sprouts, toss them in a bit of maple syrup before roasting.
- Pro tip: Make ahead and store in the fridge for up to 3 days. The flavors meld together beautifully.
Storing & Reheating Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Can be made ahead and stored in the fridge.
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 the oven at 350°F (180°C) for 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, replace chicken with chickpeas or tofu.
- Best substitution: Dried cranberries can be substituted with dried cherries or dried blueberries.
- Make-ahead: Prepare all ingredients ahead of time and assemble just before serving.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If Brussels sprouts are still tough, roast them for a few more minutes.
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Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Ingredients
Main Ingredients
- chicken breasts
- Brussels sprouts
- cranberries
- Parmesan cheese
Seasonings
- olive oil
- salt
- pepper
- lemon juice
- maple syrup
Optional Toppings
- pecans
- red onion
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: Season chicken breasts with salt, pepper, and maple syrup. Cook in a pan until done. Shred and set aside.
- Make dressing: Whisk together olive oil, lemon juice, salt, and pepper.
- Assemble salad: Toss roasted Brussels sprouts, shredded chicken, cranberries, and dressing. Top with Parmesan and optional pecans or red onion.
Notes
- Chef tip: For a vegetarian version, replace chicken with chickpeas or tofu.
- Best substitution: Dried cranberries can be substituted with dried cherries or dried blueberries.
- Make-ahead: Prepare all ingredients ahead of time and assemble just before serving.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If Brussels sprouts are still tough, roast them for a few more minutes.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Can be made ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 28g
- Fiber: 6g
- Sugar: 12g
- Sodium: 800mg
- Cholesterol: 95mg
- 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
Yes, prepare all ingredients ahead of time and assemble just before serving. The flavors meld together beautifully.
Overcooking makes Brussels sprouts mushy. Keep an eye on them and remove from oven when edges are golden.
Not recommended. The texture of the Brussels sprouts will change upon freezing.
Yes, toss Brussels sprouts in oil, salt, and pepper. Air fry at 375°F (190°C) for 10-12 minutes.
Dried cherries or dried blueberries can be used as a substitute.
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!
