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This Whole30-friendly Chicken Brussels Sprouts Salad is an easy recipe to meal prep for lunches for the week. Made with chicken, brussels sprouts, bacon, and avocado, it’s loaded with protein and fiber and is incredibly tasty.
Oh how I adore brussels sprouts, which is why I’m sharing this easy chicken brussels sprouts salad. I’m always searching for a variety of foods to prep for lunch, and this brussels sprouts salad fits the bill!
Though I’m not doing a Whole30, I do tend to feel better when I’m eating less gluten/dairy/sugar, which is another reason why this chicken brussels sprouts salad is perfect. Plus, it’s drizzled in a zesty avocado sauce that pairs well with the other ingredients.
If you’re a fan of my spicy avocado dressing or my brown butter brussels sprouts salad, then you have to try this recipe!
Recipe features
- A simple protein-packed and nutrient-dense salad that happens to be gluten free, dairy free and whole30-friendly.
- Easy to meal prep so you have lunches ready to go.
- A non-boring, flavorful way to eat brussels sprouts.
Ingredients
This list is to provide further clarification on a few of the ingredients. The full ingredient list is below in the recipe card.
Brussels sprouts – Save time by purchasing bagged shaved brussels sprouts! Or, if you can’t find any, simply shave the brussels sprouts in your food processor.
Bacon – Preferably thick cut bacon, as you’ll want to use the rendered fat to cook the sprouts, and thick cut typically contains more fat.
Garlic – Fresh garlic cloves are the way to go over garlic powder.
Chicken – For added protein, and it helps to make this salad a filling lunch option. Use this guide for how to make shredded chicken (link) with chicken breasts, or simply use a store-bought rotisserie chicken.
Avocado – Adds healthy fats and a creaminess to this salad recipe.
Instructions
Step 1: Cook the chicken. If you haven’t already, cook the chicken however you’d like, either on the stove, in the instant pot or by boiling it. If you’re using store-bought cooked chicken, skip this step.
Step 2: Cook the bacon. Next, add the chopped bacon to a large, deep skillet and cook it over medium heat until it’s crispy. Remove it with a slotted spoon and transfer to a paper towel-lined plate.
Step 3: Add the brussels sprouts. There should be a good amount of bacon fat in the skillet, but if not, add one tablespoon of olive oil. Then, add the shaved brussels sprouts, along with a large pinch of salt, and sauté until soft and a little crispy. During the last minute or two, add the garlic and sauté until fragrant, about 1 minute.
Step 4: Make the dressing. While the sprouts are cooking, make the avocado sauce. Simply add all ingredients to a small blender or food processor and pulse until smooth.
Step 5: Combine. Add the bacon and shredded chicken back to the skillet and toss to combine. Transfer to a serving bowl or platter, then add the diced avocado. Pour some of the dressing over top and toss to combine. Enjoy!
Tips and FAQs
- If you want this to be a little spicy, keep the seeds in the jalapeño.
- Wait to add the diced avocado and dressing until you’re ready to eat/serve; otherwise, the avocado may brown.
- Save time by prepping the dressing up to 5 days ahead of time and storing it in the fridge until you need it. Just know that it will thicken a bit the longer it sits, so you may need to add some water to thin it out.
Tip
To keep this chicken brussels sprouts salad Whole30, be sure to use paleo-approved mayo. Or, make my homemade avocado oil mayonnaise.
Can I add anything else to this salad?
Of course! I created this recipe to be Whole30-approved, meaning no gluten, dairy or sugar. But, if you don’t need it to be, you could try adding:
- Cubed cheddar cheese or cojita cheese
- Roasted sweet potatoes
- Canned black beans
- Grape tomatoes
Storage
Refrigerator: Store leftovers in a sealed container for up to 5 days. NOTE: wait to add the diced avocado and dressing until you’re ready to eat this salad.
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Chicken Brussels Sprouts Salad
This Whole30-friendly Chicken Brussels Sprouts Salad is an easy recipe to meal prep for lunches for the week. Made with chicken, brussels sprouts, bacon, and avocado, it’s loaded with protein and fiber and is incredibly tasty.
Servings:
Instructions
-
If you haven’t already, cook the chicken using one of these methods. Or, if you’re using a store-bought rotisserie chicken, skip this step.
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Next, add the bacon to a large, deep skillet and cook over medium heat until crispy; remove with a slotted spoon and transfer to a paper towel-lined plate.
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To that same skillet, add the brussels sprouts, along with a large pinch of salt, and cook them in the bacon grease. NOTE: you may need to add a tablespoon of olive oil to the skillet during the cooking process.
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While the sprouts are cooking, make the dressing: add all ingredients to a small blender or food processor and pulse until smooth; set aside.
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Once the sprouts are cooked, add the garlic and sauté until fragrant, about 1 minute.
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Add the bacon back into the skillet, along with the chicken and stir to combine.
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Transfer the salad to a serving platter or into a large bowl, then add the avocado, pour some of the dressing over top and toss to combine. Enjoy!
Notes
*Salad should keep for up to 3 days in an air tight container in the refrigerator.
Nutrition
Serving: 1g | Calories: 368kcal | Carbohydrates: 18g | Protein: 24g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 66mg | Sodium: 455mg | Potassium: 1116mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1107IU | Vitamin C: 108mg | Calcium: 66mg | Iron: 2mg
UPDATE NOTE: This recipe was originally published in January 2019. It was updated with new text and photos in April 2025.
