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Chicken Brussels Sprouts Salad with avocado dressing #whole30 | thealmondeater.com
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5 from 1 vote

Chicken Brussels Sprouts Salad [whole30]

This chicken brussels sprouts salad can easily be made ahead of time and enjoyed for lunch throughout the week.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch
Cuisine: brussels sprouts
Servings: 2 -3
Author: Erin


for the salad:

  • 2 chicken breasts
  • 1 lb. brussels sprouts sliced
  • 3 eggs poached
  • 1/4 cup dressing or more (see below)

for the dressing:

  • 1 avocado
  • 1/2 cup cilantro
  • 1/4 cup paleo mayonnaise
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1/2 cup water
  • Salt and pepper to taste


  • Start by boiling the chicken: place chicken in a large saucepan, fill it with water until the water covers the chicken by 2 inches, then bring it to a boil and boil for 15 minutes or until chicken is cooked. Then, shred the chicken.
  • While the chicken is boiling, cook the brussels sprouts in a skillet with a bit of olive oil.
  • Once chicken and sprouts are cooked, pour them into a bowl and stir to combine.
  • Next, prepare the dressing: place all ingredients in a food processor and pulse until smooth. Pour some of the dressing over the salad and stir to combine.
  • Last, poach (or soft boil) the eggs and add them to the salad.
  • Optional: add a little bit of hot sauce for good measure.
  • Enjoy!


*Salad should keep for up to 3 days in an air tight container in the refrigerator.