Seasonal favorites including apples and pomegranates combine in this chicken and Brussels sprouts salad recipe brought together with a delicious and easy honey mustard dressing.

Shredded Brussels sprouts salad with chicken, apples, pomegranates, sliced almonds and pecorino cheese on a white plate with gold fork on the side.
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If you give me a choice of dipping sauces when it comes to chicken of any sort I will forever pick a honey mustard above all other options.

And yet, honey mustard (save this sweet corn, peach and honey mustard chicken salad recipe) barely has any real estate in the recipe archive on this site.

This maple mustard salmon however, is a delicious related option.

So, I gathered a couple of seasonal ingredients I could find in my fridge and found a use for the leftover shredded chicken from cooking a stewing hen in this Brussels sprouts salad recipe and doused the entire thing in the easiest honey mustard dressing I could whip up.

The result is a winter salad bursting with flavor and offering the perfect balance between sweet, savory and crunchy (a crucial salad element in my opinion).

Ingredients to make Brussels sprouts and chicken salad with honey mustard dressing in bowls.


  • shredded Brussels sprouts
  • shredded cooked chicken
  • toasted sliced almonds
  • sliced apple
  • pomegranates
  • pecorino romano cheese

BRUSSELS SPROUTS – Thinly shredding the Brussels sprouts (I like to use a handheld mandoline slicer for this) is important when you plan to eat them in an almost raw state. In order to tame their excessive crunch and somewhat pungent raw taste, we sauté them in some olive oil but just for a couple of minutes. They should retain most of their texture but become much more palatable by doing so.

CHICKEN – Shredded chicken salads is the perfect opportunity to use up any leftover chicken you might have on hand from a previous dinner. Of course, you can always buy a store-bought rotisserie chicken or quickly cook up a chicken breast if need be.

ALMONDS – Toasting the sliced almonds brings out their nutty flavor and gives a bit a depth to their taste. If you prefer another nut, pecans or walnuts would also work well with the chicken and Brussels sprouts. I suggest toasting whatever nut you decide to use.

APPLE – Use your favorite apple here. I always prefer a sweet/tart combination like Honeycrisp or Pink Lady. Slicing in matchsticks is fun but chopping or shredded is also fine.

POMEGRANATES – These winter gems add such a fun bright, sweet and tart crunch to the salad. Cranberries would be a good alternative. In fact, pickled cranberries would be delicious!

PECORINO ROMANO – This sharp hard aged sheep’s milk cheese is a favorite paired with apples. Parmesan is also a good substitute. I prefer shaving hard cheeses like these over grating to make them stand out more as an ingredient.

While not in the recipe, if I happen to have some pickled shallots on hand (which I often do), they’re a wonderfully tangy addition to this salad.

Shredded Brussels sprouts cooking in a black cast iron skillet.


  • extra virgin olive oil
  • dijon mustard
  • honey
  • apple cider vinegar
  • salt & pepper

To make the honey mustard dressing simply whisk together all the ingredients in a small bowl and pour over the salad, tossing well until combined.

This dressing is so simple to throw together and goes well on any salad or chicken dish. Feel free to make a big batch and keep any leftovers on hand in the refrigerator for other uses.

It would be great brushed over some chicken thighs and baked in the oven or used on any other hearty winter salad like this koginut squash salad or this winter chopped kale salad in place of the cranberry dressing.

Tossing chicken and shredded Brussels sprouts salad together in a metal bowl with a wooden spoon.


This mini cabbage looking cruciferous vegetable has gotten a bad rep in the past but that died with our parents’ generation of overcooked mushiness.

The Brussels sprouts of today are delicious (because we cook them properly!) and nutritious.

High in fiber, minerals and vitamins like vitamin C and K, they can help support gut health, promote regularity and aid in iron absorption while also fighting free radicals in the body.

Close up of shredded Brussels sprouts and chicken in a bowl with apple slices, pomegranates, toasted sliced almonds and pecorino romano cheese.


Because they’re a seasonal item that are freshest in the winter, I like to pair them with other seasonal ingredients.

Pomegranates, apples and cranberries are favorites while classics like bacon, chicken and maple syrup are also great standbys.

This chicken and brussel sprout dish makes great use of many of these seasonal ingredients creating a delicious outcome.


The pairing options for meat and Brussels sprouts are vast but a handful stand out as favorites such as pork, chicken and certain steaks.

When roasting whole like these roasted on the stalk Brussels sprouts, I like to pair them with pork. A good grilled or skillet cooked pork chop is perfect.

When slicing or shredding, a perfectly cooked medium-rare steak can’t be beat.

And when combining with chicken, Brussels sprouts can really be prepared and enjoyed any way desired.

For salads, they’re great shredded and lightly cooked like this recipe. For sheet pan or skillet meals, I prefer halving and roasting or pan-frying.

Shredded chicken and Brussels sprouts salad recipe with apples and pomegranates tossed in a honey mustard dressing on two white plates.


This salad stores wonderfully.

The heartiness of the Brussels sprouts can stand up to the dressing and keep well in the refrigerator for a few days. The leftover chicken which always tends to be a touch drier than freshly cooked chicken also happily absorbs the dressing while soaking up all that delicious honey mustard flavor.

For this reason, this chicken Brussels sprouts salad is great for meal-prepping. Make a batch and enjoy it for lunch all week long!

Honey mustard chicken brussels sprouts salad on a white plate with pecorino romano shavings.


Shaved Brussels Sprouts Fruit Salad
Roasted Winter Root Vegetable Salad with Toasted Pecans, Blue Cheese and Cranberries
Avocado Lentil Cranberry Salad
Chopped Crispy Citrus Chicken Salad

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4.80 from 5 votes

Honey Mustard Chicken and Brussels Sprouts Salad

Servings: 4 servings
Prep: 15 minutes
Cook: 3 minutes
Total: 18 minutes
Honey mustard chicken and brussels sprouts salad.
A crunchy, seasonal chicken and Brussels sprouts salad bursting with flavor from apples, pomegerantes, toasted almonds and pecorino romano cheese.


  • 4 cups shredded Brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • 2 cups shredded cooked chicken
  • 1/3 cup sliced almonds, toasted
  • 1/2 a large apple cut into matchsticks
  • 1/4 cup pecorino romano shavings
  • 1/4 cup pomegranate arils

For the honey mustard dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • salt and pepper to taste


  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the Brussels sprouts and sauté for 2-3 minutes until just starting to soften. Remove from heat and add to a large bowl.
  • Add all the other salad ingredients to the bowl and toss to combine.
  • Whisk together the ingredients for the dressing and pour into the salad bowl. Toss until well combined.
  • Serve slightly warmed or chill and enjoy later.


Serving: 1SERVINGCalories: 408kcalCarbohydrates: 24gProtein: 24gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 19gCholesterol: 69mgSodium: 329mgFiber: 6gSugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. 5 stars
    Delicious salad with amazing dressing, as always! My husband, who doesn’t typically like Brussels sprouts, said he is now fully converted too! We had to substitute Pecorino for Parmesan shavings but I am sure it would have been even more delicious with Pecorino!