Your Guide to the Best Chopped Brussels Sprout Salad with Chicken and Walnuts

Do you ever find yourself in a dinner rut, staring into the fridge wondering what to make that’s both healthy and genuinely exciting? I’ve been there countless times, especially after a long day. For years, I approached Brussels sprouts with a bit of trepidation, remembering bland, boiled versions from childhood. But then I discovered the magic of finely chopped Brussels sprout salad with chicken and walnuts, and my world changed! This isn’t just another salad; it’s a vibrant, satisfying meal that’s packed with flavor, texture, and good-for-you ingredients. It’s quickly become a beloved staple in my home in Dehradun, and I can’t wait to share all my tips and tricks so you can master it too. Get ready to turn those little green globes into a dish you’ll truly crave.

Quick Recipe

• Preparation Time: 20M
• Cooking Time: 15M
• Total Time: 35M
• Type of dish: Salad, Main Course
• Cuisine: American
• Recipe Yield: 4 servings
• Calories: 520 kcal

Key Takeaways: Why You’ll Love This Salad

• Surprisingly Delicious: Transforms often-maligned Brussels sprouts into a delightful, crunchy experience.
• Meal Prep Friendly: Many components can be prepped ahead, making weeknight meals a breeze.
• Nutrient-Packed: Full of fiber, protein, and healthy fats for sustained energy.
• Customizable: Easily adaptable to your taste preferences and what you have on hand.

The Magic of Chopped Brussels Sprouts: Why This Salad Works

The secret to this incredible chopped Brussels sprout salad with chicken and walnuts lies in how we prepare the sprouts. Gone are the days of sad, soggy sprouts! By thinly slicing or “shaving” them, we transform their texture from dense and firm to tender-crisp and delicate. This technique also allows them to absorb the dressing beautifully, infusing every bite with flavor. This salad is hearty enough to be a complete meal, thanks to the lean protein from the chicken and the healthy fats and crunch from the walnuts. It’s a dish I often turn to when I want something nourishing and satisfying without feeling heavy.

Ingredients You’ll Need

One of the things I love most about this recipe is its simple, wholesome ingredients. You likely have many of these in your pantry already!

For the Salad:

• Brussels Sprouts: About 1.5 pounds (roughly 680g), fresh and firm. Look for bright green sprouts without yellowing leaves.
• Cooked Chicken: 2 cups, shredded or diced. Leftover roasted chicken works perfectly here, or quickly poach some chicken breasts.
• Walnuts: 1/2 cup, roughly chopped. Toasted walnuts add an incredible depth of flavor.
• Dried Cranberries or Cherries: 1/3 cup. Adds a lovely touch of sweetness and chewiness.
• Red Onion: 1/4 cup, very thinly sliced or finely minced. For a milder flavor, you can soak the slices in cold water for 10 minutes, then drain.
• Parmesan Cheese: 1/4 cup, freshly grated or shaved (optional, but highly recommended!).

For the Creamy Lemon-Dijon Dressing:

• Olive Oil: 1/4 cup, extra virgin.
• Lemon Juice: 2 tablespoons, freshly squeezed.
• Dijon Mustard: 1 tablespoon. Its tanginess beautifully cuts through the richness.
• Honey or Maple Syrup: 1 teaspoon (or to taste). Balances the acidity.
• Garlic: 1 small clove, minced (or 1/2 teaspoon garlic powder).
• Salt and Freshly Ground Black Pepper: To taste.

Step-by-Step: Crafting Your Perfect Brussels Sprout Salad

Don’t be intimidated by the idea of preparing Brussels sprouts from scratch. It’s much easier than you think, and the result is so worth it!

1. Preparing Your Brussels Sprouts

This is the most crucial step for a fantastic salad.

• Trim and Wash: First, trim off the tough ends of each Brussels sprout and remove any loose or discolored outer leaves. Give them a good wash under cold water.
• Shredding/Slicing: You have a few options here:
  • Mandoline Slicer: My favorite method for consistency and speed. Use the thinnest setting, and be sure to use the handguard to protect your fingers!
  • Food Processor: If you have a slicing disk attachment, this is incredibly fast. Just pulse until thinly sliced.
  • Sharp Knife: Perfectly fine if you don’t have the tools! Cut each sprout in half lengthwise, then place the flat side down and thinly slice crosswise. Aim for almost paper-thin shreds.

Place the shredded sprouts in a large mixing bowl.

2. Toasting the Walnuts

This simple step elevates the flavor of your walnuts significantly.

• Stovetop Method: Heat a dry skillet over medium-low heat. Add the chopped walnuts and toast, stirring frequently, for 3-5 minutes until fragrant and lightly browned. Watch them carefully, as they can burn quickly!
• Oven Method: Spread walnuts on a baking sheet and bake at 350°F (175°C) for 7-10 minutes, stirring halfway through.

Once toasted, remove them from the heat and let them cool completely. This prevents them from becoming soggy in the salad.

3. Whipping Up the Dressing

A great salad needs a great dressing, and this lemon-Dijon vinaigrette is a winner!

• In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper.
• Whisk vigorously until emulsified and creamy. If using a jar, simply shake it well. Taste and adjust seasonings as needed – perhaps a little more lemon for zing, or a touch more honey for sweetness.

4. Assembling Your Salad

Now for the fun part – bringing it all together!

• To the bowl with the shredded Brussels sprouts, add the cooked chicken, toasted walnuts, dried cranberries, and thinly sliced red onion.
• Pour about half to two-thirds of the dressing over the salad ingredients. Toss everything gently but thoroughly to ensure every piece is coated. I like to use my hands for this to really get in there!
• Add the Parmesan cheese now if using, and toss again.
• Taste a small spoonful. Do you need more dressing? A pinch more salt or pepper? Adjust to your liking.

My Top Tips for Salad Success (and Meal Prep!)

• Don’t Dress Too Early: For the freshest, crunchiest salad, I always recommend dressing it just before serving. However, the hearty nature of Brussels sprouts means this salad holds up better than most! If prepping ahead for lunch, dress it no more than an hour or two before, or pack the dressing separately.
• Make it a Meal Prep Star: You can shred the Brussels sprouts, cook the chicken, toast the walnuts, and make the dressing all ahead of time. Store each component separately in airtight containers in the fridge. When you’re ready to eat, simply combine and dress! This is a game-changer for busy weeks.
• Customization is Key:
  • Protein Swap: Not a fan of chicken? Try grilled salmon, roasted chickpeas, or crumbled feta for a vegetarian option.
  • Nutty Alternatives: Pecans or almonds can replace walnuts beautifully.
  • Extra Veggies: Add some grated carrots, bell peppers, or even a handful of spinach.
  • Cheese Please: Goat cheese or crumbled blue cheese would also be delicious with the cranberries and walnuts.

A Salad to Savor

This chopped Brussels sprout salad with chicken and walnuts isn’t just a recipe; it’s an invitation to rediscover a versatile and delicious vegetable. It’s a testament to how simple techniques can transform ingredients into something truly special. Whether you’re looking for a quick weeknight dinner, a healthy lunch to take to work, or a impressive dish for guests, this salad delivers on all fronts. Give it a try, experiment with your favorite add-ins, and enjoy the satisfaction of creating a meal that’s both nourishing and incredibly tasty. Happy cooking!

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