Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan is a crisp, fresh, and flavorful meal that’s better than takeout and ready in just 20 minutes. After making this many times, I’ve discovered the trick to perfectly crispy Brussels sprouts every time. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Miso Glazed Eggplant Recipe for Flavorful Dinner and Crispy Tuna Patties Easy to Make in 25 Minutes.
Why This Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy, fresh Brussels sprouts
- Tender, juicy chicken
- Tangy, sweet cranberries and Parmesan
- Easy, 20-minute recipe
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 cups Brussels sprouts
- 1 lb boneless, skinless chicken breasts
- 1/2 cup dried cranberries
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- Olive oil
- Balsamic vinaigrette
- Optional: Pecans or walnuts
- Optional: Red onion
- Optional: Avocado
📝 Ingredient Notes
- Brussels sprouts: Trimmed and halved
- Chicken breasts: Sliced into thin strips
🛒 Tools & Equipment I Recommend
- Stainless Steel Salad Spinner — Quickly and easily dry your greens for crispier salads. → See on Amazon
- Cast Iron Skillet — Achieve perfectly crispy Brussels sprouts with even heat distribution. → 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 15-20 minutes until crispy.
- Cook chicken: Season chicken strips with salt and pepper. Cook in a skillet over medium heat until browned and cooked through. Remove from heat and let rest.
- Assemble salad: In a large bowl, combine crispy Brussels sprouts, cooked chicken, dried cranberries, and grated Parmesan cheese. Toss with balsamic vinaigrette. Serve immediately or chill before serving.
Cook's Tips for Perfect Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Crispy Brussels sprouts: Use a stainless steel salad spinner to dry Brussels sprouts before roasting for maximum crispiness.
- Common mistake and fix: Don't overcook the chicken. Remove it from the heat as soon as it's cooked through to prevent drying out.
- Make-ahead: Prepare the ingredients ahead of time and store separately in the fridge. Toss with dressing just before serving.
- Substitutions: Try using quinoa or farro instead of Brussels sprouts for a heartier salad.
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 in the fridge for up to 3 days. Make-ahead tip: Prepare ingredients ahead of time and store separately in the fridge. Toss with dressing just before serving.
Freezing Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes until warmed through. Microwave: Reheat in the microwave for 1-2 minutes until warmed through.
Recipe Notes
- Chef tip: Use a cast iron skillet for even heat distribution and perfectly crispy Brussels sprouts.
- Best substitution: Try using chopped kale or spinach instead of Brussels sprouts for a different texture and flavor.
- Make-ahead: Prepare the ingredients ahead of time and store separately in the fridge. Toss with dressing just before serving.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If your Brussels sprouts aren't crispy, try roasting them at a higher temperature or for a longer period of time.
Want to level up this recipe?
High-quality Balsamic Vinaigrette — Elevate your salad with a rich, flavorful dressing that makes every bite delicious. → Check price on Amazon
Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Ingredients
Main Ingredients
- 2 cups Brussels sprouts
- 1 lb boneless, skinless chicken breasts
- 1/2 cup dried cranberries
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt and pepper
- Olive oil
- Balsamic vinaigrette
Optional Toppings
- Pecans or walnuts
- Red onion
- Avocado
Instructions
- Prepare Brussels sprouts: Trim and halve Brussels sprouts. Toss in olive oil, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes until crispy.
- Cook chicken: Season chicken strips with salt and pepper. Cook in a skillet over medium heat until browned and cooked through. Remove from heat and let rest.
- Assemble salad: In a large bowl, combine crispy Brussels sprouts, cooked chicken, dried cranberries, and grated Parmesan cheese. Toss with balsamic vinaigrette. Serve immediately or chill before serving.
Notes
- Chef tip: Use a cast iron skillet for even heat distribution and perfectly crispy Brussels sprouts.
- Best substitution: Try using chopped kale or spinach instead of Brussels sprouts for a different texture and flavor.
- Make-ahead: Prepare the ingredients ahead of time and store separately in the fridge. Toss with dressing just before serving.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If your Brussels sprouts aren't crispy, try roasting them at a higher temperature or for a longer period of time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes until warmed through.
- Make ahead: Prepare ingredients ahead of time and store separately in the fridge. Toss with dressing just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 35g
- Fiber: 5g
- Sugar: 12g
- Sodium: 800mg
- Cholesterol: 80mg
- 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 the ingredients ahead of time and store separately in the fridge. Toss with dressing just before serving.
Make sure to dry your Brussels sprouts thoroughly before roasting. Using a salad spinner can help achieve crispy results.
Yes, thaw and pat dry frozen Brussels sprouts before roasting. They may take a few minutes longer to cook.
Yes, this salad is naturally gluten-free. Be sure to check your dressing for any hidden gluten.
Store leftovers in an airtight container in the fridge for up to 3 days. Dressing may separate, so toss before serving.
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!
