Dinner

Chicken Brussels Sprout Salad with Cranberries, Parmesan, and Sunflower Seeds Recipe

ByLily Monroe January 25, 2026January 25, 2026

Introduction

This Chicken Brussels Sprout Salad is a fresh, flavorful mix that combines tender chicken with crisp Brussels sprouts and a tangy homemade dressing. It’s perfect for a light lunch or a satisfying dinner, offering a delightful balance of textures and tastes.

A large black bowl sits on a white marbled surface, filled with a fresh salad base made of finely shredded green Brussels sprouts mixed with thin slices of purple-red onions, dark red dried cranberries, and light brown sunflower seeds. On top of this bed are two thick pieces of grilled chicken breast, cut into several slices to show the juicy, light brown meat inside, with a shiny, slightly charred golden-brown crust on the outside. The salad is lightly sprinkled with white grated cheese adding fine texture details. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 tablespoons extra-virgin olive oil, divided
3 tablespoons apple cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
1 pound boneless, skinless chicken breasts
1 pound Brussels sprouts, trimmed
¼ small red onion, very thinly sliced
⅓ cup (43 g) dried cranberries
⅓ cup (33 g) Parmesan cheese, grated
¼ cup (32 g) roasted sunflower seeds

Instructions

Step 1: In a medium bowl, whisk together 6 tablespoons of olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper until the mixture is smooth and emulsified.
Step 2: Transfer half of this dressing mixture to a small bowl, cover, and refrigerate. This portion will be used as the salad dressing.
Step 3: Pour the remaining half of the dressing into a zip-top bag. Add the chicken breasts, seal the bag, and massage gently to coat the chicken evenly. Refrigerate for at least 30 minutes, or up to 2 hours.
Step 4: While the chicken marinates, prepare the salad. Trim the tough ends from the Brussels sprouts, rinse them, and pat completely dry. Thinly slice the sprouts using a mandoline or sharp knife, then transfer them to a large mixing bowl.
Step 5: Add the thinly sliced red onion, dried cranberries, grated Parmesan, roasted sunflower seeds, and the reserved dressing to the bowl with the Brussels sprouts. Toss well to evenly coat all ingredients.
Step 6: Let the salad rest at room temperature while you cook the chicken, allowing the flavors to meld and the Brussels sprouts to soften slightly.
Step 7: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for 5–6 minutes per side, until it’s golden brown and cooked through to an internal temperature of 165°F (74°C).
Step 8: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice the chicken and arrange the slices on top of the salad. Serve immediately.

Tips & Variations

For extra crunch, toast the sunflower seeds lightly before adding them to the salad.
If you prefer, substitute grilled chicken with roasted turkey breast or crispy tofu for a vegetarian option.
Use fresh lemon juice instead of apple cider vinegar for a brighter dressing flavor.

Storage

Store any leftover salad and chicken separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, reheat the chicken gently in a skillet or microwave and toss the salad again before serving. The salad is best enjoyed fresh to keep the Brussels sprouts crisp.

How to Serve

A white bowl filled with a colorful salad made of shredded light green cabbage and thinly sliced purple onion scattered throughout, with small red dried cranberries and light brown nuts mixed in. On top, two pieces of grilled chicken breast are placed side by side, sliced into thick strips revealing white tender meat inside with a shiny, dark brown charred glaze on the outside. The salad has a light sprinkle of finely grated white cheese over it. The bowl is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

You can prepare the dressing and marinate the chicken ahead of time, but it’s best to assemble the salad just before serving to preserve the texture of the Brussels sprouts.

What can I use if I don’t have a mandoline?

A sharp chef’s knife works well for thinly slicing the Brussels sprouts. Taking your time to slice them evenly will help keep the salad’s texture consistent.