Don't you just love when you look back through your photos and find an entire recipe locked, loaded and ready to go that you completely forgot about two months ago? I can say as a food blogger, YES I do! It's like finding money you forgot about in your jeans pocket. Awesome feeling right?
So it turns out, I have one more winter-esque recipe to share before we dive into spring: chicken apple brussels sprouts salad!
By the way, did you know it's spelled brussels sprouts not brussel sprouts? I'm ashamed to say I did not and am fairly certain I have previous recipe posts with the misspelled version 😳. Whooooops. I can't actually change the past ones either (messes up the links and all that jazz) but I promise to spell it right from here on out!
So anyhoo, chicken apple brussels sprouts salad. Just 5 ingredients plus a fresh, homemade vinaigrette. Lemme say that again: just 5 ingredients!!! Plus if you're using leftover, already cooked chicken you can throw this salad together in 5-10 minutes flat.
Easy peezy, delicious and healthy too! It's gluten free and dairy free 🙌🏻 (told you this recipe was from a couple months ago aka "healthy" January 😂).
PS. I made this chicken apple brussels sprouts salad twice in one week I love it so much. Betting you will too! Brussels sprouts for the win 👊🏻.
Chicken Apple Brussels Sprouts Salad
- Total Time: 10 minutes
- Yield: 3-4- 1x
Description
Just 5 ingredients! Fresh shredded brussels sprouts, chicken, apples, dried cranberries, and walnuts paired with an apple cider vinaigrette. Dairy and gluten free!
Ingredients
For the Salad
- 1 lb cooked boneless, skinless chicken breasts, sliced into 1-inch pieces
- 1 lb fresh brussels sprouts, halved vertically and thinly sliced horizontally
- ½ cup dried cranberries
- 2 crisp, red apples, sliced into 1-inch pieces
- ¼ cup walnuts, roughly chopped (lightly toasted if desired)
For the Vinaigrette
- ¾ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- ⅛ teaspoon dijon mustard
- ½ teaspoon salt
Get Recipe Ingredients
Instructions
- Make the vinaigrette: Whisk all ingredients until combined. Set aside.
- Assemble the salad: In a large bowl, toss together all ingredients and half of the dressing until mixed and coated. Drizzle remaining dressing on top as desired. Serve immediately.
- Prep Time: 10 minutes
Nora says
I've made this a few times now, time to leave a review! Super delicious and works well for lunch or dinner! However I reduced the amount of oil to 50ml, because ¾ cup didn't sound quite right next to the other amounts (and would make this come out to almost 1000kcal per serving). Not sure if that's an error or not.
This recipe is definitely staying in my rotation for summer 🙂 I've also had it warm (no fresh sprouts at the supermarket so used air fried frozen and had to grill some chicken breast). That works well too IMO, so all in all a perfect meal prep choice.