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!
my cooking video ~ the recipe details
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 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 1/2 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.
just one more thing
If you make this healthy chicken salad recipe, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
more salad recipes I love
- Summer Corn, Avocado, Cucumber and Tomato 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
Healthy Chicken Salad with Brussels Sprouts and Chickpeas
- Total Time: 10 minutes
- Yield: 4 entrée salads or 8 side dish salads 1x
Description
This Healthy Chicken Salad with Brussels Sprouts and Chickpeas is a protein packed meal and 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.
Ingredients
For the salad ~
- 10 - 15 Brussels sprouts, leaves separated
- 3 cups cooked and shredded chicken
- 1 pint cherry tomatoes, cut in half
- 1/3 cup thinly sliced red onion
- 1 cup diced red bell pepper
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/4 cup chopped fresh basil
For the vinaigrette ~
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian herb blend
- 1/2 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.
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 1/2 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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: entrée or side dish
- Method: no cooking required
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 448
- Sugar: 6.2 g
- Sodium: 964 mg
- Fat: 18.8 g
- Saturated Fat: 3.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 33.6 g
- Fiber: 8 g
- Protein: 38.6 g
- Cholesterol: 81 mg
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