Honey Garlic Chicken Salad with Brussels Sprouts

Name: Honey Garlic Chicken Salad with Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts, at room temperature, patted dry; 1 lb (454 g) fresh Brussels sprouts, trimmed, halved lengthwise; 4 tbsp (60 ml) extra-virgin olive oil; to taste sea salt; to taste freshly ground black pepper; 3 tbsp (45 ml) raw honey; 4 cloves (20 g) garlic cloves, minced; 2 tbsp (30 ml) sherry vinegar; 1 tsp (5 ml) Dijon mustard; 3 tbsp (45 ml) extra-virgin olive oil; 5 oz (140 g) mixed salad greens, lightly packed; ¼ small (40 g) red onion, thinly sliced; ½ cup (55 g) toasted walnuts, coarsely chopped

From the MyKitchenBank Kitchen

A warm, composed salad featuring roasted chicken breasts and caramelized Brussels sprouts tossed in a savory honey-garlic vinaigrette. The sweet-savory glaze clings to the vegetables while the greens stay crisp, making this a balanced main-course salad that's both light and satisfying.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: 4 servings (about 8 cups total)

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Steps

Before you start

Pat chicken breasts dry with paper towels for better browning
Preheat oven to 425°F (220°C) 10 minutes before you begin
Have all dressing ingredients measured and ready

1
Prepare the baking sheetsOven 425°F / 220°C
- Place one baking sheet in a 425°F (220°C) oven to preheat.
- Line the second baking sheet with parchment paper and spread the halved Brussels sprouts cut-side down in a single layer.
- Drizzle with 2 tablespoons (30 ml) of the olive oil, season with salt and pepper, and toss gently to coat.
- Transfer to the preheated baking sheet.
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Tip: Getting the pan hot first helps the Brussels sprouts start caramelizing immediately.
2
Season and sear chicken
- Pat the chicken breasts dry and season both sides generously with salt and pepper.
- Heat the remaining 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat until shimmering.
- Once hot, carefully place the chicken breasts in the pan without moving them for 4–5 minutes until the underside is golden brown.
- Flip and sear the other side for another 3–4 minutes until browned (internal temperature will not yet be reached).
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Ready when: Chicken is golden brown on both sides but not cooked through
Tip: Searing first locks in moisture and creates a protective crust; the oven will finish cooking them gently.
3
Transfer chicken to baking sheetOven 425°F / 220°C
- Transfer the seared chicken breasts to the baking sheet with the Brussels sprouts, placing them in the center or to one side.
- Roast alongside the Brussels sprouts until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part, about 12–15 minutes total roasting time.
- The Brussels sprouts should be tender and caramelized.
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Ready when: Chicken reads 165°F (74°C) on a meat thermometer; Brussels sprouts are golden and tender
Tip: Use a meat thermometer inserted horizontally into the thickest part of the chicken for accuracy.
4
Make the honey garlic dressing
- While the chicken and vegetables roast, whisk together the honey, minced garlic, sherry vinegar, and Dijon mustard in a small bowl.
- Slowly whisk in the 3 tablespoons (45 ml) olive oil until emulsified and smooth.
- Taste and adjust seasoning with a pinch of salt and pepper as needed.
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Ready when: Dressing is smooth, honey is dissolved, and garlic is evenly distributed
Tip: Whisk slowly when adding oil to keep the dressing from breaking and ensure a creamy emulsion.
5
Rest the chicken
- Remove the baking sheet from the oven.
- Let the chicken breasts rest on the warm baking sheet for 5 minutes before slicing; this allows the juices to redistribute and keeps the meat moist.
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Ready when: Chicken has rested and remains warm
Tip: Don't skip this step—it makes a noticeable difference in tenderness.
6
Slice chicken and toss with Brussels sprouts
- Slice each chicken breast on the bias into ½-inch (1 cm) thick strips.
- Transfer the warm Brussels sprouts and chicken to a large bowl.
- Pour the honey garlic dressing over the warm chicken and Brussels sprouts and toss gently to coat, allowing the warm vegetables to absorb the flavors of the dressing.
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Ready when: Chicken and Brussels sprouts are evenly coated with glossy dressing
Tip: Toss while warm so the vegetables soak up the dressing's flavors.
7
Assemble the salad
- Place the mixed greens in a large salad bowl or onto individual plates.
- Top with the dressed chicken and Brussels sprout mixture.
- Scatter the sliced red onion and chopped walnuts over the top.
- Serve immediately while the chicken and Brussels sprouts are still warm.
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Ready when: Salad is plated and ready to serve
Tip: Add the greens just before serving so they stay crisp; the warm chicken will gently wilt them slightly.

Good to know

Tips

For crispier Brussels sprouts, increase oven heat to 450°F (232°C) and roast for an extra 5 minutes. Watch carefully so they don't burn.
If your Brussels sprouts are large, cut them into quarters instead of halves to ensure even cooking.
The salad is equally delicious at room temperature if you prefer it cooler; simply let the components cool before assembling.
For added crunch and nutrition, toss in toasted pumpkin seeds or sunflower seeds in place of or alongside the walnuts.

Make ahead

The honey garlic dressing can be made up to 2 days ahead and stored in a sealed jar in the refrigerator. Bring to room temperature and whisk again before serving. The chicken and Brussels sprouts are best roasted fresh, though they can be prepared up to 4 hours ahead, kept at room temperature, and served at room temperature or gently warmed.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. The greens will soften after a day. To serve cold, remove the salad from the fridge 10 minutes before eating so the chicken warms slightly. Do not freeze.

Substitutions

sherry vinegar → red wine vinegar or apple cider vinegar. Use the same amount. Red wine vinegar is slightly sharper; apple cider vinegar is milder and fruity.
toasted walnuts → toasted pecans or sliced almonds. Pecans add richness; almonds provide a lighter crunch. Use the same amount.
mixed salad greens → arugula, spinach, or butter lettuce. Arugula adds peppery notes; spinach is earthier; butter lettuce is tender and mild.
raw honey → maple syrup or agave nectar. Use the same amount. Maple syrup adds deeper sweetness; agave is more neutral.