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–+ servings
Copycat Sweetgreen Chicken Brussels Salad

Copycat Sweetgreen Chicken Brussels Salad You'll Crave

This Copycat Sweetgreen Chicken Brussels Salad is a flavorful combination of roasted Brussels sprouts, sweet potatoes, and blackened chicken, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Mixed Greens Any leafy greens can be substituted.
  • 1 large Sweet Potato Roasted for enhanced flavor.
  • 2 breasts Chicken Can be swapped with tofu.
  • 2 cups Brussels Sprouts Nutritious and roasted.
  • 4 oz Goat Cheese Try feta or a dairy-free alternative.
  • 1/2 cup Pecan Pieces Walnuts can be a substitution.
For the Cranberry Vinaigrette
  • 1/2 cup Homemade Cranberry Sauce Store-bought can be used if short on time.
  • 1/4 cup Apple Cider Vinegar Balsamic vinegar can also be used.
  • 1/4 cup Olive Oil Avocado oil is a suitable alternative.
  • 1 tbsp Dijon Mustard Enhances flavor but can be skipped.
  • 1 clove Garlic Can use garlic powder.
  • to taste Sea Salt Adjust to taste for balance.

Equipment

  • Oven
  • Baking sheet
  • grill pan or skillet
  • Mixing Bowl or Jar
  • Large Salad Bowl

Method
 

Step 1: Prepare Vegetables
  1. Preheat your oven to 400°F (200°C). Chop the sweet potato and Brussels sprouts into bite-sized pieces. Arrange them on a baking sheet, lightly spray with avocado oil, sprinkle sea salt and garlic powder, and roast for 40 minutes, flipping halfway through.
Step 2: Cook Chicken
  1. Cut the chicken breasts in half, season generously, and cook in a grill pan or skillet over medium-high heat for 6-8 minutes on each side until cooked through. Let it rest before slicing.
Step 3: Make Cranberry Vinaigrette
  1. In a mixing bowl, combine cranberry sauce, apple cider vinegar, olive oil, Dijon mustard, minced garlic, and sea salt. Whisk or shake until blended, adjusting with water if too thick.
Step 4: Assemble Salad
  1. In a large bowl, add mixed greens, top with roasted sweet potatoes and Brussels sprouts, sliced chicken, pecans, and goat cheese. Drizzle with vinaigrette and toss gently.
Step 5: Serve and Enjoy
  1. Serve immediately, chilled or at room temperature, or refrigerate for meal prep, keeping ingredients separate until ready to mix.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 100IUVitamin C: 120mgCalcium: 10mgIron: 15mg

Notes

Allow veggies to cool slightly before tossing, and avoid overcooking the chicken for a tender experience. For meal prep, store components separately to maintain freshness.

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