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A bowl of beet brussels sprouts salad on a plate
4.84 from 6 votes

Shredded Brussels Sprout Salad with Chicken and Beets

Shredded Brussels Sprout Salad with Chicken and Beets. A delicious mix of crunchy raw beets, Brussels Sprouts, celery, carrots, and sweet apples tossed with warm shredded chicken in a creamy tahini dressing. Enjoy this light and healthy Brussels Sprout Salad for lunch, dinner, or as an easy side on your next holiday gathering.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 servings
Calories: 375kcal


  • 1 pound boneless skinless chicken breast
  • 2 pounds Brussels Sprouts - shredded
  • 1 cup carrots - shredded
  • 5 stalks celery - chopped
  • 1 English cucumber - chopped
  • 4 medium beets - peeled, thinly sliced into matchsticks
  • 2 large apples - cored and thinly sliced
  • 1 cup green onion - chopped
  • 1 cup dried cranberries
  • ½ cup pumpkin seeds

For the Vinaigrette


  • Cook the chicken- Bring a medium pot of water to a boil over high heat. Add the chicken to the pot and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow the chicken to cook in the water for 25-30 minutes or until internal temperature reaches 165 degrees F with a digital thermometer. Remove to a clean plate and allow to cool before shredding with a fork.
  • As the chicken cooks, prepare and transfer the ingredients for the salad to a large mixing bowl and gently toss to combine.
  • Prepare the salad dressing- Add all ingredients to the bowl of a small food processor. Process until smooth and creamy. Season with additional maple syrup and salt, to taste and add additional water or orange juice to thin, if needed.
  • Assemble- Add the shredded chicken to the salad bowl and drizzle with the prepared salad dressing. Enjoy!


Calories: 375kcal | Carbohydrates: 53g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 173mg | Potassium: 1328mg | Fiber: 11g | Sugar: 32g | Vitamin A: 5205IU | Vitamin C: 156mg | Calcium: 129mg | Iron: 3.6mg
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