Easy Crispy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Easy Crispy Chicken Brussels Sprout Salad with Cranberries and Parmesan is a light, fresh, and satisfying meal that’s ready in just 20 minutes. After making this salad dozens of times, I’ve discovered the trick to perfectly crispy Brussels sprouts every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Brown Sugar Chai Cake Recipe with Warm Spices and Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Why This Easy Crispy Chicken Brussels Sprout Salad with Cranberries and Parmesan Is Pure Comfort
- Crispy Brussels sprouts for a satisfying crunch
- Sweet and tangy cranberries for a flavor boost
- Parmesan cheese adds a savory, salty note
- Easy, quick, and better than takeout
What You'll Need for Easy Crispy 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.
- Brussels sprouts
- Chicken breast
- Cranberries
- Parmesan cheese
- Olive oil
- Salt
- Pepper
- Maple syrup
- Apple cider vinegar
- Optional: Pecans
- Optional: Red onion
- Optional: Bacon
📝 Ingredient Notes
- Brussels sprouts: Trim and halve any large sprouts.
- Chicken breast: Thinly slice for even cooking.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and effort in slicing Brussels sprouts → See on Amazon
- Cast iron skillet — Achieves perfect crispiness for Brussels sprouts → See on Amazon
How to Make Easy Crispy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Prepare Brussels sprouts: Trim and halve any large Brussels sprouts. Thinly slice the rest.
- Cook chicken: Season chicken with salt and pepper. Cook in a skillet until browned and cooked through. Remove from skillet and set aside.
- Cook Brussels sprouts: In the same skillet, cook Brussels sprouts until crispy. Add maple syrup and apple cider vinegar, then cook until caramelized.
- Assemble salad: In a large bowl, combine cooked chicken, Brussels sprouts, cranberries, and Parmesan cheese. Toss to combine.
Cook's Tips for Perfect Easy Crispy Chicken Brussels Sprout Salad with Cranberries and Parmesan
- Common mistake and fix: Overcooking Brussels sprouts can make them mushy. To prevent this, cook them in a hot skillet until they're crispy and slightly charred.
- Tip: For a nut-free version, omit pecans or substitute with sunflower seeds.
- Tip: Make this salad ahead of time and store in the fridge for up to 3 days. The flavors will meld together and the salad will only get better.
Storing & Reheating Easy Crispy 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: This salad can be made ahead of time and stored in the fridge for up to 3 days.
Freezing Easy Crispy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: To slice Brussels sprouts quickly, use a food processor with the slicing attachment.
- Best substitution: Substitute chicken with cooked quinoa or chickpeas for a vegetarian version.
- Make-ahead: Prepare all ingredients ahead of time and store separately in the fridge. Assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If Brussels sprouts are not crisping, increase the heat and cook them in a single layer.
Want to level up this recipe?
High-quality cutting board — Provides a stable surface for slicing and dicing ingredients → Check price on Amazon
Easy Crispy Chicken Brussels Sprout Salad with Cranberries and Parmesan
Ingredients
Main Ingredients
- Brussels sprouts
- Chicken breast
- Cranberries
- Parmesan cheese
Seasonings
- Olive oil
- Salt
- Pepper
- Maple syrup
- Apple cider vinegar
Optional Toppings
- Pecans
- Red onion
- Bacon
Instructions
- Prepare Brussels sprouts: Trim and halve any large Brussels sprouts. Thinly slice the rest.
- Cook chicken: Season chicken with salt and pepper. Cook in a skillet until browned and cooked through. Remove from skillet and set aside.
- Cook Brussels sprouts: In the same skillet, cook Brussels sprouts until crispy. Add maple syrup and apple cider vinegar, then cook until caramelized.
- Assemble salad: In a large bowl, combine cooked chicken, Brussels sprouts, cranberries, and Parmesan cheese. Toss to combine.
Notes
- Chef tip: To slice Brussels sprouts quickly, use a food processor with the slicing attachment.
- Best substitution: Substitute chicken with cooked quinoa or chickpeas for a vegetarian version.
- Make-ahead: Prepare all ingredients ahead of time and store separately in the fridge. Assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If Brussels sprouts are not crisping, increase the heat and cook them in a single layer.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: This salad can be made ahead of time and stored in the fridge for up to 3 days.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 15g
- Carbs: 25g
- Fiber: 5g
- Sugar: 12g
- Sodium: 700mg
- Cholesterol: 60mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Chicken Brussels Sprout Salad with Cranberries and Parmesan FAQs
Yes, you can make this salad ahead of time and store it in the fridge for up to 3 days. The flavors will meld together and the salad will only get better.
To achieve crispy Brussels sprouts, make sure they're in a single layer in the skillet and cook them until they're slightly charred. If they're not crisping, increase the heat.
You can substitute chicken with cooked quinoa, chickpeas, or tofu for a vegetarian version.
No, this salad does not freeze well due to the dressing and the texture of the Brussels sprouts.
Yes, this salad is naturally gluten-free. Just make sure to check the labels on any store-bought ingredients to ensure they're gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Crispy 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!
