This Healthy Chicken Salad with Brussels Sprouts and Chickpeas is a protein packed meal that's loaded with fresh vegetables. It's easy to make and is a fresh take on a classic recipe. This chicken salad recipe is delicious for lunch or dinner.
My personal chef clients love interesting lunch ideas as the routine of pb and j sandwiches or fast food burgers and fries gets mundane. This delicious, fresh and healthy chicken salad is their new favorite.
Along with the main ingredient of lean chicken some interesting and good for you chicken salad ingredients are included.
Cherry tomatoes, sharp red onions, and sweet bell peppers keep the dish fresh and light. Basil, one of my favorite fresh herbs, adds a peppery punch. Nutty and earthy chickpeas complement the crisp produce. An unexpected bit of crunch comes from hardy raw Brussels sprouts leaves.
the ingredients
- Brussels sprouts
- cooked and shredded chicken
- cherry tomatoes
- chickpeas
- red onion
- red bell pepper
- fresh basil
- extra virgin olive oil
- red wine vinegar
- Dijon mustard
- Italian herb blend
- kosher salt
- pepper
is chicken salad good for a healthy diet?
It all depends on the ingredients used to make the salad. This chicken salad recipe is definitely healthy!
Instead of the usual mayonnaise based dressing (which is high in fat and calories), a super flavorful and easy to make light herb and mustard vinaigrette is tossed with the salad ingredients.
Also this healthy chicken salad is just loaded with nutritious and good for you ingredients. Brussels sprouts, cherry tomatoes, bell pepper, red onion, chickpeas and fresh basil are full of vitamins and delicious. You can feel great about eating this salad!
suggestions and recipe tips
- I love hearty greens in this chicken salad recipe. Brussels sprout leaves are my go-to for this recipe. They hold up and don't wilt in the refrigerator even after tossed with the vinaigrette. You could substitute shredded cabbage or any type of lettuce. But if you use lettuce in the recipe, hold off on adding the vinaigrette until serving time. The lettuce will become wilty and limp in the refrigerator.
- To easily separate the Brussels sprout leaves, cut off about ½ inch of the stem end. Peel off the leaves trying to keep them as whole as possible. You may need to cut another small piece off the sprout to help remove the majority of the leaves.
- Chickpeas add a nutty and earthy flavor to the salad. Cannellini, kidney and pinto beans are all tasty substitutes.
This healthy chicken salad recipe makes enough for four generous servings. The sturdy ingredients hold up well to a few days spent in the refrigerator and can be stored for up to 4 days. Package the salad in individual portions so they are at the ready to grab-and-go.
more salad recipes
- Summer Corn, Avocado, Cucumber and Tomato Salad
- Old Fashioned Deviled Egg Salad
- Southwest Salad with Chipotle Chicken and Creamy Cilantro Lime Dressing
- Melon Salad with Fresh Mozzarella and Pine Nuts
- Homestyle Red Potato Salad with Dill Pickles
- Chickpea Salad with Fresh Herb Vinaigrette
- Balsamic Herb Steak Salad with Blue Cheese
If you make this delicious chicken salad recipe, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!
Recipe
Healthy Chicken Salad with Brussels Sprouts and Chickpeas
Ingredients
- For the salad ~
- 10 - 15 Brussels sprouts leaves separated
- 3 cups cooked and shredded chicken
- 1 pint cherry tomatoes cut in half
- ⅓ cup thinly sliced red onion
- 1 cup diced red bell pepper
- 1 15 ounce can chickpeas, drained and rinsed
- ¼ cup chopped fresh basil
- For the vinaigrette ~
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- 1 teaspoon Italian herb blend
- ½ teaspoon pepper
- 1 teaspoon kosher salt
Instructions
- In a large bowl, add all the salad ingredients.
- In a small bowl, add the vinaigrette ingredients and whisk to combine.
- Drizzle the vinaigrette over the salad and toss to evenly coat the ingredients. Season to taste with kosher salt and pepper.
- Divide the salad between 4 large plates and serve.
Video
Notes
- My first choice for the greens in this chicken salad recipe are the Brussels sprout leaves. They are super hearty and don't wilt in the refrigerator even after tossed with the vinaigrette. You could substitute shredded cabbage or any type of lettuce. But if lettuce is subbed in the recipe, hold off on adding the vinaigrette until serving time. The lettuce will become wilty and limp in the refrigerator.
- To easily separate the Brussels sprout leaves, cut off about ½ inch of the stem end. Peel off the leaves trying to keep them as whole as possible. You may need to cut another small piece off the sprout to help remove the majority of the leaves.
- Chickpeas add a nutty and earthy flavor to the salad. Cannellini, kidney and pinto beans are all tasty substitutes.
Jan Thompson says
This is my new go-to salad for lunch. I love that the Brussels sprouts hold up to the vinaigrette even after a day in the fridge. Do you think think kale would work in this recipe?
Amy Casey says
This is a salad I developed for one of my personal chef clients. And it's a fave of mine too. Kale would make a great substitute. Just make sure to remove the tough stems and cut it in small pieces.