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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
Cook Time 15 minutes
Total Time 35 minutes
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.