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Brussels sprout salad with chicken, walnuts, Parmesan, and creamy orange dressing in a bowl

Chopped Brussels Sprout Salad with Chicken and Walnuts

Chopped Brussels Sprout Salad with Chicken and Walnuts is a fresh, hearty salad with tender chicken, crisp-tender sprouts, toasted walnuts, and a creamy orange dressing. It is a balanced dish that works well when you want a flavorful meal with contrasting textures.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 367
Ingredients Method Notes

Ingredients
  

Salad
  • 1 cup cooked chicken, cubed or shredded
  • 4 cups sliced Brussels sprouts (about 20 Brussels sprouts)
  • 1/2 cup walnuts
  • 1/4 cup Parmesan cheese
Dressing
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • juice of 1 orange
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • salt and pepper, to taste

Method
 

Preparation
  1. Prepare the cooked chicken by cubing or shredding it.
  2. Thinly slice the Brussels sprouts using a mandoline.
  3. Pulse the walnuts in a food processor a few times until chopped.
Cooking
  1. Toast the chopped walnuts in a small skillet over medium-high heat without oil or butter, stirring or shaking constantly until golden brown.
  2. In the same skillet, sauté the butter and onion over medium-high heat until the onions are golden brown, about 5 minutes.
  3. Transfer the cooked onions to a food processor. Add the orange juice, honey, and olive oil, then blend until smooth and creamy. Season with salt and pepper.
  4. Place the Brussels sprouts in the empty sauté pan over high heat. Stir for 1-2 minutes until the sprouts become bright green and aromatic, then remove from heat.
Assembly
  1. Combine the Brussels sprouts, toasted walnuts, chicken, and Parmesan in a large bowl and toss together.
  2. Add the dressing and toss until the salad is combined.
Serving
  1. Serve the salad warm or cold. For leftovers, keep the dressing separate from the salad.

Notes

You can also enjoy this salad with raw shredded Brussels sprouts by skipping the sautéing step. Lightly sautéing the sprouts adds color and flavor while softening the texture slightly.