If you are looking for a salad that is anything but boring, this Sweet Chili Gochujang Chicken Brussels Sprout Salad is about to become a new favorite. Tender chicken, shaved Brussels sprouts, crunchy cabbage, carrots, and bell peppers are tossed in a sweet, spicy, and tangy gochujang dressing that packs plenty of flavor into every bite. It is colorful, satisfying, and comes together in just 35 minutes, making it perfect for busy weeknights, meal prep, or a healthy lunch you will actually look forward to eating.

The combination of crisp vegetables, lean protein, and bold Asian-inspired flavors creates a meal that feels both nourishing and exciting. Finish it with crunchy peanuts, sesame seeds, or crispy chickpeas for even more texture and flavor.

How This Recipe Supports Feeling Good

This salad is loaded with ingredients that can help you feel energized and satisfied. Chicken provides lean protein to support muscle recovery and keep you full, while Brussels sprouts, cabbage, carrots, and bell peppers add fiber, vitamins, and antioxidants that support overall wellness.

The homemade sweet chili gochujang dressing delivers big flavor without relying on heavy, creamy dressings, making each bite fresh and vibrant. Healthy fats from sesame oil and optional peanuts or cashews add richness and help make this meal even more satisfying.

Whether you’re trying to eat more vegetables, increase your protein intake, or simply add more colorful meals to your week, this salad is an easy way to do it.

Why You Will Love This Recipe

• Ready in just 35 minutes
• Packed with colorful vegetables and lean protein
• Sweet, spicy, and savory flavor in every bite
• Great for meal prep and weekday lunches
• Naturally dairy-free
• Easily made gluten-free with gluten-free sweet chili sauce and coconut aminos
• Loaded with crunch from fresh vegetables and your favorite toppings
• Easily customizable with different vegetables or proteins
• One skillet means easy cleanup
• Perfect as a light dinner or satisfying lunch

Sweet Chili Gochujang Chicken Brussels Sprout Salad

This Sweet Chili Gochujang Chicken Brussels Sprout Salad is packed with crunchy vegetables, tender chicken, and a bold sweet-and-spicy dressing that comes together in just 35 minutes. Made with shaved Brussels sprouts, cabbage, carrots, and bell peppers, it's a protein-packed meal that's perfect for lunch, dinner, or meal prep.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Ingredients Method Notes

Ingredients

  

Chicken

• 1 lb chicken breast cut into bite-sized pieces
• 1 tbsp avocado oil or olive oil
• ½ tsp salt
• ¼ tsp black pepper

Salad

• 1 lb Brussels sprouts shaved or thinly sliced
• 2 cups shredded cabbage green or purple
• 1 cup shredded carrots
• 1 red bell pepper thinly sliced
• 4 green onions sliced

Sweet Chili Gochujang Dressing

• 6 tbsp sweet red chili sauce
• 2 tbsp gochujang
• 2 tbsp coconut aminos or gluten-free tamari
• 1 tbsp rice vinegar
• 2 tbsp lime juice
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• 2 garlic cloves minced
• 1 tsp fresh ginger grated

Optional Garnishes

• Sesame seeds
• Sliced green onions
• Fresh cilantro
• Crispy wonton strips
• Crispy roasted chickpeas
• Chopped roasted peanuts or cashews

Method

 

1. In a small bowl, whisk together the sweet red chili sauce, gochujang, coconut aminos, rice vinegar, lime juice, sesame oil, honey, garlic, and ginger until smooth. Set aside.
2. Heat the avocado oil in a large skillet over medium-high heat.
3. Season the chicken with the salt and black pepper. Add it to the skillet and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
4. Add the Brussels sprouts, cabbage, carrots, bell pepper, and green onions to the same skillet. Cook for 3–5 minutes, stirring frequently, until the vegetables are slightly softened but still have some crunch.
5. Return the chicken to the skillet and pour the dressing over the chicken and vegetables. Toss everything together until evenly coated and cook for 30–60 seconds, just until heated through.
6. Divide the salad among serving bowls and garnish with sesame seeds, green onions, cilantro, crispy chickpeas, crispy wonton strips, or chopped peanuts or cashews, if desired. Serve immediately.

Notes

Slice the Brussels sprouts very thin so they become tender quickly.

Adjust the amount of gochujang depending on your preferred spice level.

Add the dressing during the last minute of cooking so it lightly coats the vegetables without overcooking the sauce.

For extra crunch, top with roasted peanuts, cashews, crispy chickpeas, or wonton strips.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The vegetables will soften slightly but remain flavorful, making this a great meal prep recipe.