Chicken and Brussles Sprouts Salad

Chicken and Brussels Sprouts Salad

This salad is a nod to my favorite salad from Oswego Grill. Since I can’t always eat there when I have a craving, I like to make this at home. My husband and I love it! The original salad includes flash-fried Brussels sprouts, fried chicken tenders or grilled chicken, grilled romaine lettuce, cherry tomatoes and Parmesan cheese.

Brussels sprouts fans are going to go crazy for this magical salad!

Chicken and Brussles Sprouts Salad, close-up

Chicken and Brussels Sprouts Salad

Serves 2


1 pound Brussels sprouts, washed and halved
2 T. or more of your choice of oil
salt & pepper, to taste

3 ounces chopped Bibb or romaine lettuce 
5 ounces of cooked chicken meat, cut into chunks
20 cherry or grape tomatoes, halved
6 strips of cooked bacon, chopped or crumbled
2 T. toasted almond slivers
2 T. crumbled feta cheese
ranch dressing, or your favorite dressing, to taste
freshly ground black pepper, to taste


Preheat the oven to 450° and spread the Brussels sprouts on a rimmed sheet pan. Drizzle with 2 tablespoons or more of your favorite cooking oil. For high temps, I prefer to use avocado oil.

Toss the sprouts to coat evenly. Alternatively, you could add the sprouts and oil to a zippered-closure plastic bag and massage or shake the contents, to combine. Spread the Brussel sprouts onto the sheet pan and sprinkle with salt and pepper, to taste. I like to roast them all cut side down, then after ten minutes of roasting, I flip them all over and roast for another ten minutes. They should cook for 20 minutes or until they’re roasted to your liking.

Note: when turning over the veggies, remove any leaves that have fallen off and are getting crispy. Enjoy them as a delicious snack or save as a salad garnish.

While the Brussles sprouts are roasting, assemble the salad. The chicken can be served cold or warm, but I prefer warmed chicken on this salad. Toss the chopped lettuce with the dressing and divide between two bowls. Sprinkle feta cheese and almonds onto each salad. Place tomatoes and chicken in two clumps, along the edge of the bowls, leaving room for the Brussels Sprouts.

Once the Brussels sprouts are fully cooked, divide them between the two salads, and garnish with cooked Brussels sprouts leaves, bacon and freshly ground pepper. Serve at once with extra dressing on the side; enjoy; and please tell me how you liked it!

My Chicken and Brussles Sprouts Salad

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