Best 2 Chicken Brussels Sprouts Salad Recipes

**Kick off your healthy eating journey with our tantalizing Chicken Brussels Sprouts Salad, a delightful symphony of flavors and textures.** Bursting with roasted chicken, crisp Brussels sprouts, juicy apples, crunchy walnuts and tangy cranberries, this salad is a nutritional powerhouse. Drizzled with a luscious honey mustard dressing, it offers a delightful balance of sweet and savory notes. Elevate your salad game with our zesty Lemon Dijon Dressing, a perfect complement to the robust flavors of the salad. Craving a vegan option? We've got you covered with our hearty Roasted Sweet Potato Salad, featuring roasted sweet potatoes, chickpeas, quinoa, avocado, and a tangy dressing. And for those seeking a lighter option, our refreshing Asian Cucumber Salad, with its crisp cucumbers, red onions, and a light sesame dressing, is sure to satisfy.

Here are our top 2 tried and tested recipes!

CHILE-RUBBED CHICKEN BREAST WITH KALE, QUINOA AND BRUSSELS SPROUTS SALAD

Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad image

Provided by Marcela Valladolid

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup dried quinoa
Kosher salt and freshly ground black pepper
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 teaspoon ground chipotle powder
1 teaspoon chopped fresh oregano
2 small garlic cloves, grated on a rasp, separated
4 skinless, boneless chicken breast halves
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot (from about 1/2 small)
2 large bunches kale, center stems removed and leaves thinly sliced crosswise (about 1 1/2 pounds total)
12 ounces Brussels sprouts, trimmed and cored, finely grated or shredded with a knife
1/2 cup toasted almonds, chopped (about 2 ounces)
1 cup crumbled Cotija cheese (about 4 ounces)

Steps:

Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat.
Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove. Season the mixture with salt and pepper. Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat.
Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side. Remove from the heat, cover, and let stand for 5 minutes before slicing.
In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined. While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified. Season the dressing with salt and pepper.
In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
Divide the mixture among 4 serving plates and top each with a sliced chicken breast. Serve immediately.

CHICKEN & BRUSSELS SPROUTS SALAD

Chicken & Brussels Sprouts Salad image

My mom made the best salads, and that's where my love for them started. I've turned her side salads into awesome meals with protein, veggies, nuts and cranberries. -Lindsay Tanner, Cathedral City, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
20 fresh Brussels sprouts, trimmed and halved
2 shallots, sliced
1/2 teaspoon salt
1/2 cup balsamic vinegar
1 skinned rotisserie chicken, shredded
3 cups torn romaine
2/3 cup chopped roasted sweet red peppers
1/2 cup chopped sun-dried tomatoes (not oil-packed)
1/2 cup balsamic vinaigrette
3/4 cup pistachios, toasted
3/4 cup dried cranberries
Fresh goat cheese, optional

Steps:

In a large skillet, heat oil over medium heat. Add Brussels sprouts and shallots; cook and stir until browned and tender, 10-12 minutes. Sprinkle with salt; drizzle with balsamic vinegar. Cook 2-3 minutes, reducing liquid and stirring to loosen browned bits from pan., Combine chicken, romaine, red pepper and sun-dried tomatoes. Toss with Brussels sprouts mixture and balsamic vinaigrette. Top with pistachios and dried cranberries; serve with goat cheese if desired.

Nutrition Facts : Calories 500 calories, Fat 25g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 657mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 7g fiber), Protein 30g protein.

Tips:

For a tastier salad, use a combination of fresh and roasted Brussels sprouts. Roasting brings out their natural sweetness and caramelizes the edges.
To save time, buy pre-shredded Brussels sprouts or use a food processor to quickly shred them.
For a more flavorful dressing, use a combination of olive oil, lemon juice, Dijon mustard, and honey. You can also add a pinch of salt and pepper to taste.
Feel free to add other ingredients to your salad, such as crumbled bacon, chopped walnuts, or dried cranberries.
Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Chicken and Brussels sprouts salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with nutrients, including protein, fiber, and vitamins A and C. The salad is also a good source of antioxidants, which can help protect your cells from damage. If you are looking for a tasty and nutritious salad, chicken and Brussels sprouts salad is a great option.