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.

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Prep Time
25 min
45 min


  • 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