Easy Better Than Takeout Chicken Brussels Sprout Salad
Easy Chicken Brussels Sprout Salad is the perfect better than takeout option for busy weeknights. After making this many times, I discovered the trick to crispy chicken and perfectly cooked Brussels sprouts. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Keto Hibiscus Lime Sparkling Water Recipe and Classic Creamy Potato Gratin Recipe for Easy Dinner Sides.
Why This Easy Better Than Takeout Chicken Brussels Sprout Salad Is Pure Comfort
- Crispy chicken strips that stay crispy in the salad
- Perfectly cooked Brussels sprouts with a slight crunch
- Sweet and tangy combination of cranberries and Parmesan
- Easy to customize with your favorite add-ins
What You'll Need for Easy Better Than Takeout Chicken Brussels Sprout Salad
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
- Optional: pecans
- Optional: red onion
- Optional: avocado
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Read Meat Thermometer — Ensures perfectly cooked, juicy chicken every time. → See on Amazon
- High-Speed Blender — Makes quick work of chopping Brussels sprouts and creates a smooth, creamy dressing. → See on Amazon
How to Make Easy Better Than Takeout Chicken Brussels Sprout Salad
- 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 and golden.
- Step 2: While Brussels sprouts are roasting, slice chicken breasts into thin strips. Season with salt and pepper. Heat a large skillet over medium-high heat, add olive oil, and cook chicken until crispy and cooked through, about 5-7 minutes. Remove from heat and let cool.
- Step 3: In a blender, combine lemon juice, maple syrup, salt, and pepper. Blend until smooth. With the blender running, slowly drizzle in olive oil until emulsified.
- Step 4: In a large bowl, combine crispy chicken, roasted Brussels sprouts, cranberries, and dressing. Toss to combine. Top with Parmesan cheese and optional toppings. Serve immediately.
Cook's Tips for Perfect Easy Better Than Takeout Chicken Brussels Sprout Salad
- Common mistake and fix: Overcooking the Brussels sprouts can make them bitter. Keep an eye on them and remove from the oven when they're golden and crispy.
- Pro tip: For extra crispy chicken, pat the chicken strips dry before seasoning and cooking.
- Pro tip: Make ahead: Prepare the dressing and roast the Brussels sprouts up to a day ahead. Store separately in the refrigerator and combine before serving.
Storing & Reheating Easy Better Than Takeout Chicken Brussels Sprout Salad
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The dressing and roasted Brussels sprouts can be made ahead of time.
Freezing Easy Better Than Takeout Chicken Brussels Sprout Salad
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes, until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, until warmed through. Stir to combine.
Recipe Notes
- Chef tip: For a vegetarian version, substitute chickpeas or tofu for the chicken.
- Best substitution: Dried cranberries can be substituted for fresh cranberries.
- Make-ahead: Prepare the dressing and roast the Brussels sprouts up to a day ahead. Store separately in the refrigerator and combine before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the dressing is too thick, add a tablespoon or two of water and blend until smooth.
Want to level up this recipe?
High-Quality Cutting Board — A good cutting board ensures even slicing and prevents uneven cooking. → Check price on Amazon
Easy Better Than Takeout Chicken Brussels Sprout Salad
Ingredients
Main Ingredients
- chicken breasts
- Brussels sprouts
- cranberries
- Parmesan cheese
Seasonings
- olive oil
- salt
- pepper
- lemon juice
- maple syrup
Optional Toppings
- pecans
- red onion
- avocado
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 and golden.
- Step 2: While Brussels sprouts are roasting, slice chicken breasts into thin strips. Season with salt and pepper. Heat a large skillet over medium-high heat, add olive oil, and cook chicken until crispy and cooked through, about 5-7 minutes. Remove from heat and let cool.
- Step 3: In a blender, combine lemon juice, maple syrup, salt, and pepper. Blend until smooth. With the blender running, slowly drizzle in olive oil until emulsified.
- Step 4: In a large bowl, combine crispy chicken, roasted Brussels sprouts, cranberries, and dressing. Toss to combine. Top with Parmesan cheese and optional toppings. Serve immediately.
Notes
- Chef tip: For a vegetarian version, substitute chickpeas or tofu for the chicken.
- Best substitution: Dried cranberries can be substituted for fresh cranberries.
- Make-ahead: Prepare the dressing and roast the Brussels sprouts up to a day ahead. Store separately in the refrigerator and combine before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the dressing is too thick, add a tablespoon or two of water and blend until smooth.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes, until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until warmed through. Stir to combine.
- Make ahead: The dressing and roasted Brussels sprouts can be made ahead of time.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 30g
- Fiber: 5g
- Sugar: 10g
- Sodium: 700mg
- Cholesterol: 75mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Better Than Takeout Chicken Brussels Sprout Salad FAQs
Yes, you can prepare the dressing and roast the Brussels sprouts up to a day ahead. Store separately in the refrigerator and combine before serving. However, the chicken is best added just before serving to maintain its crispiness.
Overcooking the Brussels sprouts can make them bitter. Keep an eye on them and remove from the oven when they're golden and crispy.
Yes, you can use frozen Brussels sprouts. Thaw them completely and pat dry before roasting. They may take a few minutes longer to cook.
Yes, you can make the Brussels sprouts in the air fryer. Toss them with olive oil, salt, and pepper, and air fry at 400°F (200°C) for 10-15 minutes, shaking the basket halfway through, until crispy and golden.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken may lose some of its crispiness upon storage.
A Warm Final Note
I can’t wait for you to try Easy Better Than Takeout Chicken Brussels Sprout Salad 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!
