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Chicken and Brussels Sprouts Salad

Chicken and Brussels sprouts salad in a bowl

Chicken and Brussels Sprouts Salad

The best time to buy Brussels sprouts is September through March, and it’s easy enough to cook them on their own – just boil them for seven to 10 minutes. They’re also a great source of vitamin K, a vitamin the body uses to control blood clotting.

Serves four.

Chicken and Brussels Sprouts Salad

Ingredients for salad

  • 1/2 pound Brussels sprouts
  • 1/2 apple
  • 1/2 cup raisins
  • 1/2 cup sliced almonds, toasted
  • Two medium, grilled chicken breasts, chopped
  • 1 sprig green onion, chopped

Ingredients for dressing

  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Prepare the Brussels sprouts by cutting them in half, then thinly slicing. Slice the apple into matchstick shapes.
  2. Combine Brussels sprouts, apples, chicken, raisins, almonds and green onions into a large bowl.
  3. In a small bowl, whisk together vinegar, mustard, olive oil, salt and pepper until smooth.
  4. Pour the dressing onto salad mixture and toss. Refrigerate until time to serve.

Nutrition Information per serving

  • Calories: 279
  • Carbohydrates: 27 g
  • Protein: 22 g
  • Total Fat: 11 g
  • Saturated Fat: 1.3 g
  • Cholesterol: 12 mg
  • Sodium: 395 mg
  • Fiber: 5.1 g