Brussels Sprouts Salad with Chicken



  • 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.