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Brussel Sprout Chinese Chicken Salad


Nutrients per serving (2 1/4 cups Chinese Chicken Salad): Calories: 341, Total Fat: 11 g, Sat. Fat: 2 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 3 g, Carbs: 30 g, Fiber: 7 g, Sugars: 17 g, Protein: 33 g, Sodium: 102 mg, Cholesterol: 72 mg

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  • 1 lb Brussels sprouts, damaged outer leaves discarded, ends trimmed and shredded using a food processor (TIP: When processing Brussels sprouts, the “S”-shaped blade tends to work better than the shredding disk.)
  • 12 oz (2 1/2 packed cups) shredded or chopped cooked chicken breast
  • 6 to 8 radishes, trimmed and thinly sliced
  • 6 scallions, thinly sliced
  • 4 clementines or tangerines, peeled and sectioned
  • 1/4 cup toasted sliced unsalted almonds
  • 3 tbsp rice vinegar
  • 2 tbsp reduced sodium tamari
  • 1 1/2 tbsp raw honey
  • 1 tbsp safflower oil
  • 1 1/2 tsp toasted sesame oil (NOTE: Toasted sesame oil is also referred to as Asian sesame oil.)
  • 1 tbsp finely chopped fresh ginger


Servings 4
Adapted from


Step 1

1.To a large bowl, add Brussels sprouts, chicken, radishes, scallions, clementines and almonds. Toss to combine. (MAKE AHEAD: Step One can be prepared up to 2 days in advance; refrigerate in an airtight container.)
2.In a small bowl, whisk together vinegar, tamari, honey, safflower oil and sesame oil until combined. Whisk in ginger. (MAKE AHEAD: Dressing can be made up to 2 days in advance and refrigerated in an airtight container or jar.) Pour over salad and toss well.

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