Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan is a crispy, fresh, and hearty meal that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy chicken every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Strawberry Swirl Cheesecake Recipe for Dessert and Strawberry Cheesecake Cookies with Cream Cheese Frosting.
Why This Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy chicken that's perfectly seasoned
- Fresh Brussels sprouts that stay crispy
- Sweet and tangy cranberries for a pop of flavor
- Salty Parmesan that ties everything together
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
- Dijon mustard
- Optional: pecans
- Optional: red onion
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfectly crispy chicken. → See on Amazon
- Food processor — Quickly shreds Brussels sprouts for even texture. → See on Amazon
How to Make Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Step 1: Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until crispy.
- Step 2: While Brussels sprouts roast, cook chicken breasts in a skillet over medium heat until cooked through and crispy, about 5-7 minutes per side. Let rest, then slice.
- Step 3: In a large bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper. Add Brussels sprouts, chicken, cranberries, and Parmesan. Toss to combine. Serve immediately or refrigerate to let flavors meld.
Cook's Tips for Perfect Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Common mistake and fix: Overcooking the Brussels sprouts can make them mushy. To prevent this, keep an eye on them and remove from the oven when they're still slightly firm and crispy.
- Pro tip: For extra crunch, add toasted pecans and thinly sliced red onion.
- Pro tip: Make this salad ahead of time and store in the fridge. The flavors will meld together and the salad will keep for up to 3 days.
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 in the fridge for up to 3 days. Make-ahead tip: Yes, make ahead and store in the fridge.
Freezing Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Not recommended.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended.
Recipe Notes
- Chef tip: To make this salad gluten-free, ensure your Dijon mustard is gluten-free.
- Best substitution: Substitute feta cheese for Parmesan for a tangy twist.
- Make-ahead: This salad can be made up to 3 days ahead. Store in the fridge and let sit at room temperature for 15 minutes before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your chicken is sticking to the pan, try using a non-stick skillet or adding a bit more oil.
Want to level up this recipe?
High-quality olive oil — Makes a big difference in the flavor of this salad. → Check price on Amazon
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
- Dijon mustard
Optional Toppings
- pecans
- red onion
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until crispy.
- Step 2: While Brussels sprouts roast, cook chicken breasts in a skillet over medium heat until cooked through and crispy, about 5-7 minutes per side. Let rest, then slice.
- Step 3: In a large bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper. Add Brussels sprouts, chicken, cranberries, and Parmesan. Toss to combine. Serve immediately or refrigerate to let flavors meld.
Notes
- Chef tip: To make this salad gluten-free, ensure your Dijon mustard is gluten-free.
- Best substitution: Substitute feta cheese for Parmesan for a tangy twist.
- Make-ahead: This salad can be made up to 3 days ahead. Store in the fridge and let sit at room temperature for 15 minutes before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your chicken is sticking to the pan, try using a non-stick skillet or adding a bit more oil.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended.
- Make ahead: Yes, make ahead and store in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 25g
- Fiber: 5g
- Sugar: 10g
- Sodium: 800mg
- Cholesterol: 90mg
- 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, this salad can be made up to 3 days ahead. Store in the fridge and let sit at room temperature for 15 minutes before serving.
Overcooking can make Brussels sprouts mushy. To prevent this, keep an eye on them and remove from the oven when they're still slightly firm and crispy.
While you can use frozen Brussels sprouts, they won't be as crispy as fresh ones. Thaw and pat dry before roasting.
This salad pairs well with crusty bread, garlic bread, or a side of roasted sweet potatoes.
Yes, you can make the Brussels sprouts in the air fryer. Cook at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.
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!
