Chicken Pomegranate Salad Recipe

by vitus

So, let’s forget the bland stereotypes of salads. Join me as we embark on a journey to create a colorful, healthy, and utterly delicious Chicken Pomegranate Salad that will satisfy your hunger and leave you craving more. This recipe is versatile at its finest, perfect for a light lunch, a wholesome dinner, or a gorgeous addition to your picnic basket. Get ready to tease your palate with the coming culinary adventure.

What Is Chicken Pomegranate Salad?

Chicken and pomegranate salad is a flavorful and refreshing dish that combines tender pieces of chicken with the sweet-tart flavor of pomegranate seeds.

For The Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground pepper to taste
  • Juice of 1 lemon

For The Salad:

  • 4 cups mixed salad greens (try arugula or spinach for a peppery kick!)
  • 1 cup pomegranate seeds
  • 1/2 cup sliced almonds, toasted
  • 1/2 red onion, thinly sliced
  • 1 cucumber, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh parsley, chopped

For The Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses (or balsamic glaze as an alternative)
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

Marinate The Chicken:

  1. Whisk together olive oil, garlic, oregano, lemon juice, salt, and pepper in a medium bowl.
  2. Add chicken breasts to the marinade, coating them thoroughly. Let them marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).

Cook The Chicken:

  1. Heat a grill pan or skillet over medium heat.
  2. Remove the chicken from the marinade (discard leftover marinade) and cook for about 6-7 minutes on each side until it is golden and no longer pink in the middle.
  3. Once cooked, let it rest for a few minutes before slicing into strips.

Prepare The Salad:

  1. Combine the mixed greens, sliced cucumber, red onion, pomegranate seeds, and toasted almonds in a large salad bowl.
  2. Add the sliced chicken and sprinkle over crumbled feta cheese, fresh mint, and parsley.
  1. Mix the Dressing: In a small bowl, whisk together olive oil, pomegranate molasses, honey, Dijon mustard, and a pinch of salt and pepper until well combined.
  2. Assemble the Salad: Drizzle the dressing over the salad and gently toss to combine all the ingredients.
  3. Serve: Serve the salad immediately, ensuring even distribution of chicken, pomegranate seeds, and feta cheese across the plates.

Tips For The Perfect Chicken Pomegranate Salad:

  • Pomegranate Picking: Choose a pomegranate that feels heavy for its size, indicating it is juicy.
  • Chicken Cooking Tip: Don’t overcook the chicken; keep it juicy by cooking to about 165°F internally.
  • Advance Preparation: You can cook the chicken and prepare the dressing one day ahead. Store them in the refrigerator and assemble your salad when ready to serve.
  • Serving Suggestion: This salad pairs wonderfully with a crisp white wine or a refreshing iced tea.

What To Serve With

As Part Of A Mediterranean Feast:

  • Grilled Flatbread: Warm, slightly charred flatbread works wonderfully with this salad, providing a delightful crunch and a way to scoop up any delicious dressing left on the plate.
  • Hummus: A creamy, rich hummus complemented with olive oil and paprika offers an excellent dip component that pairs well with the salad and flatbread.
  • Stuffed Vine Leaves (Dolmas): These contrast with their tangy flavor and would be a delightful vegetarian counterpart to the chicken in the chicken pomegranate salad.

With A Hearty Grains Option:

  • Quinoa or Couscous Salad: Light yet filling, quinoa and couscous salads with vegetables and a lemony dressing can complement each other without overpowering their flavors.
  • Rice Pilaf: A fragrant rice pilaf with nuts and raisins could offer a delightful texture and flavor contrast, further enhancing the meal’s richness.

Light Lunch Or Brunch Ideas:

  • Soup: A creamy butternut squash soup or a light vegetable broth can start the meal on a comforting note.
  • Sandwiches/Wraps: For a satisfying lunch combination, serve the salad with a variety of sandwiches or wraps, like roasted vegetable and goat cheese wraps or a classic turkey and avocado club.

Beverage Pairings:

  • White Wine: Opt for a crisp and fruity white wine, such as Sauvignon Blanc or Pinot Grigio, that complements the salad’s light and refreshing nature.
  • Sparkling Water: Flavored or plain, sparkling water is a refreshing palate cleanser that complements the rich flavors of the chicken pomegranate salad.
  • Iced Herbal Tea: An iced mint or hibiscus tea can provide a refreshing and subtly sweet counterpoint to the savory and sweet flavors of the chicken pomegranate salad.

For A Sweet Ending:

  • Fruit Sorbet: A lemon or raspberry sorbet will cleanse the palate and offer a refreshing finish.
  • Baklava: For those who prefer something sweet, a few pieces of baklava, with their sweet, nutty layers and syrupy finish, provide a delightful end to the chicken pomegranate salad meal.

Health Benefits

  • Chicken: Chicken is a lean protein source, meaning it helps you feel full without contributing excessive fat, mainly when you use skinless breast pieces. The protein in chicken is essential for muscle repair and maintenance, making it an ideal choice for fitness enthusiasts. It’s also a good source of important vitamins and minerals like B vitamins (particularly niacin and B6), which are crucial for energy production and overall cellular metabolism.
  • Pomegranate: Pomegranates are rich in antioxidants, particularly tannins, anthocyanins, and ellagic acid. These compounds help combat oxidative stress in the body, reducing inflammation and lowering the risk of various chronic diseases such as heart disease, diabetes, and certain forms of cancer. Moreover, pomegranates have been found to promote cardiovascular health by improving cholesterol profiles and protecting LDL cholesterol from oxidative damage.
  • Leafy Greens: Most chicken and pomegranate salads include a variety of leafy greens such as spinach, arugula, or mixed salad greens. These greens are incredibly nutrient-dense and low in calories. They are a great source of dietary fiber, vitamin C, vitamin A, and minerals like iron and calcium. Fiber aids digestion and can help regulate blood sugar levels and cholesterol. Vitamins A and C are vital for immune function and skin health, while minerals like iron and calcium are crucial for blood production and bone health.
  • Nuts and Seeds: Often, this salad is topped with nuts like almonds or walnuts and seeds such as pumpkin seeds or sunflower seeds. These additions are not only crunchy and flavorful but also add healthy fats, including omega-3 and omega-6 fatty acids, which are known for their anti-inflammatory properties. They’re also a good source of protein and fiber, which help promote satiety and manage weight.
  • Olive Oil in Dressing: The salad dressing commonly used in chicken and pomegranate salads often includes olive oil, which is high in monounsaturated fats. These fats benefit heart health as they can help reduce harmful cholesterol levels (LDL) and increase good cholesterol levels (HDL). Olive oil is also well known for its anti-inflammatory properties.
  • Herbs and Spices: Fresh herbs and spices not only add flavor without additional calories, but they also offer various health benefits. Ingredients like garlic and ginger, which may be used in dressing, have anti-inflammatory and antibacterial properties. Herbs like cilantro and parsley are rich in antioxidants and have detoxifying properties.

Final Thoughts

This salad is a testament to the idea that eating well doesn’t have to be bland or boring. It’s a celebration of bold flavors and textures that come together to offer something as enjoyable as it benefits your health. Whether you’re looking to maintain your weight, fuel your exercise routine, or simply seeking a hearty meal that’ll keep you energized without the guilt, a chicken pomegranate salad is a versatile choice that ticks all the boxes.

More Recipes:

Chicken Pomegranate Salad

Chicken Pomegranate Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 286.3 calories 12.4 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For The Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground pepper to taste
  • Juice of 1 lemon

For The Salad:

  • 4 cups mixed salad greens (try arugula or spinach for a peppery kick!)
  • 1 cup pomegranate seeds
  • 1/2 cup sliced almonds, toasted
  • 1/2 red onion, thinly sliced
  • 1 cucumber, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh parsley, chopped

For The Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses (or balsamic glaze as an alternative)
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste

Instructions

Marinate The Chicken:

  1. Whisk together olive oil, garlic, oregano, lemon juice, salt, and pepper in a medium bowl.
  2. Add chicken breasts to the marinade, coating them thoroughly. Let them marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).

Cook The Chicken:

  1. Heat a grill pan or skillet over medium heat.
  2. Remove the chicken from the marinade (discard leftover marinade) and cook for about 6-7 minutes on each side until it is golden and no longer pink in the middle.
  3. Once cooked, let it rest for a few minutes before slicing into strips.

Prepare The Salad:

  1. Combine the mixed greens, sliced cucumber, red onion, pomegranate seeds, and toasted almonds in a large salad bowl.
  2. Add the sliced chicken and sprinkle over crumbled feta cheese, fresh mint, and parsley.

  1. Mix the Dressing: In a small bowl, whisk together olive oil, pomegranate molasses, honey, Dijon mustard, and a pinch of salt and pepper until well combined.
  2. Assemble the Salad: Drizzle the dressing over the salad and gently toss to combine all the ingredients.
  3. Serve: Serve the salad immediately, ensuring even distribution of chicken, pomegranate seeds, and feta cheese across the plates.

Chicken Pomegranate Salad

Chicken Pomegranate Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 286.3 calories 12.4 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For The Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground pepper to taste
  • Juice of 1 lemon

For The Salad:

  • 4 cups mixed salad greens (try arugula or spinach for a peppery kick!)
  • 1 cup pomegranate seeds
  • 1/2 cup sliced almonds, toasted
  • 1/2 red onion, thinly sliced
  • 1 cucumber, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh parsley, chopped

For The Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses (or balsamic glaze as an alternative)
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste

Instructions

Marinate The Chicken:

  1. Whisk together olive oil, garlic, oregano, lemon juice, salt, and pepper in a medium bowl.
  2. Add chicken breasts to the marinade, coating them thoroughly. Let them marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).

Cook The Chicken:

  1. Heat a grill pan or skillet over medium heat.
  2. Remove the chicken from the marinade (discard leftover marinade) and cook for about 6-7 minutes on each side until it is golden and no longer pink in the middle.
  3. Once cooked, let it rest for a few minutes before slicing into strips.

Prepare The Salad:

  1. Combine the mixed greens, sliced cucumber, red onion, pomegranate seeds, and toasted almonds in a large salad bowl.
  2. Add the sliced chicken and sprinkle over crumbled feta cheese, fresh mint, and parsley.

  1. Mix the Dressing: In a small bowl, whisk together olive oil, pomegranate molasses, honey, Dijon mustard, and a pinch of salt and pepper until well combined.
  2. Assemble the Salad: Drizzle the dressing over the salad and gently toss to combine all the ingredients.
  3. Serve: Serve the salad immediately, ensuring even distribution of chicken, pomegranate seeds, and feta cheese across the plates.

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