Brussels Sprouts Salad with Chicken

Roasted Brussels sprouts and chicken get tossed with a zippy garlic-yogurt dressing for a hearty meal that you can eat throughout the week.
Brussels Sprouts Salad with Chicken Recipe

Brussels Sprouts Salad with Chicken

  • Duration
  • Prep Time
  • 4Servings


  • 1 6-oz boneless, skinless chicken breast
  • 1 tbsp extra-virgin olive oil, divided
  • 1/2 tsp garlic powder
  • 1/4 tsp each sea salt and ground  black pepper, divided
  • 4 cups trimmed and thinly sliced Brussels sprouts
  • 2 Granny Smith apples, julienned
  • 1/2 red onion, thinly sliced
  • 1 cup raw unsalted walnuts


  • 1 cup full-fat sour cream
  • 1/3 cup finely chopped cucumber
  • 1 clove garlic, minced
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper


1. Preheat oven to 400°F. On a  parchment-lined baking sheet,  drizzle chicken with 1 tsp oil and  sprinkle with garlic powder and  1/8 tsp each salt and pepper. Bake for 10 minutes, flip and continue baking  for 15 minutes, or until chicken is cooked through. On a second parchment-lined baking sheet, toss Brussels sprouts with remaining  2 tsp oil and 1/8 tsp each salt and pepper. Add to oven with chicken  and bake for 20 minutes, stirring halfway. Set both aside to cool. Cut chicken into thin slices. 

2. Meanwhile, in a small bowl, whisk together all dressing ingredients. 

3. In a large bowl, place Brussels sprouts, apple, onion, walnuts and chicken. Drizzle dressing over top; toss to coat.

NOTE: If following our 20-Ingredient, 7-Day Meal Plan refrigerate salad and dressing separately. Toss servings of salad with dressing when called for.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 421
  • Carbohydrate Content: 25 g
  • Cholesterol Content: 52 mg
  • Fat Content: 30.5 g
  • Fiber Content: 7 g
  • Protein Content: 16 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 294 mg
  • Sugar Content: 12.5 g
  • Monounsaturated Fat Content: 7.5 g
  • Polyunsaturated Fat Content: 13 g