Chinese Chicken Salad with Brussels Sprouts

We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts. Pack salad and dressing separately and toss together when ready to eat.

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Cook Time
10 min
10 min


  • 1 lb Brussels sprouts, damaged outer leaves discarded, ends trimmed and shredded using a food processor (TIP:When processing Brussels sprouts, the "S"-shaped blade tends to work better than the shredding disk.)
  • 12 oz (2 1/2 packed cups) shredded or chopped cooked chicken breast
  • 6 to 8 radishes, trimmed and thinly sliced
  • 6 scallions, thinly sliced
  • 4 clementines or tangerines, peeled and sectioned
  • 1/4 cup toasted sliced unsalted almonds
  • 3 tbsp rice vinegar
  • 2 tbsp reduced sodium tamari
  • 1 1/2 tbsp raw honey
  • 1 tbsp safflower oil
  • 1 1/2 tsp toasted sesame oil (NOTE: Toasted sesame oil is also referred to as Asian sesame oil.)
  • 1 tbsp finely chopped fresh ginger


  1. To a large bowl, add Brussels sprouts, chicken, radishes, scallions, clementines and almonds. Toss to combine. (MAKE AHEAD: Step One can be prepared up to 2 days in advance; refrigerate in an airtight container.)
  2. In a small bowl, whisk together vinegar, tamari, honey, safflower oil and sesame oil until combined. Whisk in ginger. (MAKE AHEAD: Dressing can be made up to 2 days in advance and refrigerated in an airtight container or jar.) Pour over salad and toss well.

Nutrition Information

  • Serving Size 2 1/4 cups Chinese Chicken Salad
  • Calories 341
  • Carbohydrate Content 30 g
  • Cholesterol Content 72 mg
  • Fat Content 11 g
  • Fiber Content 7 g
  • Protein Content 33 g
  • Saturated Fat Content 2 g
  • Sodium Content 102 mg
  • Sugar Content 17 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g