Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
This **Easy Chicken Brussels Sprout Salad** is a crispy, fresh, and satisfying lunch option that’s ready in just 20 minutes. After making this salad dozens of times, I’ve discovered the trick to keeping the Brussels sprouts crispy and the chicken tender. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Banana Peanut Butter Oat Smoothie Bowl and Refreshing Strawberry Matcha Sago Dessert.
Why This Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy chicken and Brussels sprouts in every bite
- Sweet and tangy cranberries for a perfect balance
- Creamy Parmesan dressing that's better than takeout
- Easy to make and ready 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.
- 2 boneless, skinless chicken breasts
- 1 lb Brussels sprouts
- 1/2 cup dried cranberries
- 1/2 cup grated Parmesan cheese
- Salt
- Pepper
- Garlic powder
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- Optional: Pecans or almonds
- Optional: Red onion
- Optional: Avocado
📝 Ingredient Notes
- Brussels sprouts: Trim and thinly slice the Brussels sprouts for the best texture.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even slices for your Brussels sprouts. → See on Amazon
- Cast iron skillet — Gives the best sear on your chicken for that crispy texture. → See on Amazon
How to Make Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Step 1: Season chicken breasts with salt, pepper, and garlic powder. Cook in a skillet over medium heat until cooked through and crispy. Let rest, then slice.
- Step 2: Thinly slice Brussels sprouts and shave with a knife or mandoline. Toss with a pinch of salt and pepper.
- Step 3: Whisk together mayonnaise, Dijon mustard, salt, and pepper for the dressing. Stir in Parmesan cheese.
- Step 4: Toss sliced chicken, Brussels sprouts, cranberries, and dressing until well coated. Add optional toppings if desired.
Cook's Tips for Perfect Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- : For crispy Brussels sprouts, don't overcrowd the pan and cook until they're slightly charred.
- Common mistake and fix: Don't overcook the chicken. It will become dry. To fix, slice the chicken and mix it into the salad while it's still warm.
- : Make this salad ahead of time and store in the fridge. The flavors will meld together and it will taste even better the next day.
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: Can be made up to 1 day ahead. Store dressing separately until ready to serve.
Freezing Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Not necessary, enjoy cold or at room temperature. Microwave: Not recommended, as it will make the chicken soggy.
Recipe Notes
- Chef tip: For a lighter version, use Greek yogurt instead of mayonnaise in the dressing.
- Best substitution: Substitute the chicken for cooked bacon or turkey for a different twist.
- Make-ahead: Prepare the ingredients ahead of time, but don't toss until ready to serve.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your dressing is too thick, add a splash of milk or water to thin it out.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and faster, ensuring even slices for your Brussels sprouts. → Check price on Amazon
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 lb Brussels sprouts
- 1/2 cup dried cranberries
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt
- Pepper
- Garlic powder
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
Optional Toppings
- Pecans or almonds
- Red onion
- Avocado
Instructions
- Step 1: Season chicken breasts with salt, pepper, and garlic powder. Cook in a skillet over medium heat until cooked through and crispy. Let rest, then slice.
- Step 2: Thinly slice Brussels sprouts and shave with a knife or mandoline. Toss with a pinch of salt and pepper.
- Step 3: Whisk together mayonnaise, Dijon mustard, salt, and pepper for the dressing. Stir in Parmesan cheese.
- Step 4: Toss sliced chicken, Brussels sprouts, cranberries, and dressing until well coated. Add optional toppings if desired.
Notes
- Chef tip: For a lighter version, use Greek yogurt instead of mayonnaise in the dressing.
- Best substitution: Substitute the chicken for cooked bacon or turkey for a different twist.
- Make-ahead: Prepare the ingredients ahead of time, but don't toss until ready to serve.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your dressing is too thick, add a splash of milk or water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Not necessary, enjoy cold or at room temperature.
- Microwave reheat: Not recommended, as it will make the chicken soggy.
- Make ahead: Can be made up to 1 day ahead. Store dressing separately until ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 25g
- Fiber: 4g
- Sugar: 12g
- Sodium: 750mg
- Cholesterol: 85mg
- 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, you can prepare the ingredients ahead of time, but don't toss until ready to serve. The salad will keep in the fridge for up to 3 days.
Overcooking the chicken is the most common mistake. To fix, slice the chicken and mix it into the salad while it's still warm.
Yes, cook the chicken in the air fryer at 375°F for 15-20 minutes or until cooked through and crispy.
Yes, this salad is naturally gluten-free. Just be sure to check the labels on your mayonnaise and Dijon mustard to ensure they're gluten-free as well.
Store leftovers in an airtight container in the fridge for up to 3 days. The salad is best enjoyed cold or at room temperature.
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!
