Chicken & Pomegranate Salad

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This high-protein chicken pomegranate salad is made with quinoa, walnuts, feta and greens. It’s easy to make, hearty, and filled with sweet fruity flavours.

Looking for a hearty winter chicken salad that's bursting with flavour? This quinoa, chicken, and pomegranate salad is the perfect answer!

It's slightly sweet, hearty, and easy to make in advance, making it an excellent choice for a make-ahead lunch. Packed with protein thanks to the shredded chicken and quinoa, and sweetness from pomegranate seeds and currants, this salad is a delicious and nutritious way to enjoy winter veggies. To make things easier, I used leftover cooked shredded chicken breast, but you could also use rotisserie chicken if preferred.

This pomegranate salad takes it up a notch, offering a symphony of flavours and textures with sweet pomegranate jewels, creamy walnuts, savoury feta, crisp salad leaves, refreshing mint, protein-rich shredded chicken, and hearty grains. It defies the notion of boring winter salads with its blend of warm and cold components and a sweet yet tart lemony balsamic dressing. Say goodbye to dull winter salads!

Ingredients you'll need

Despite the lengthy list, we only need a few simple everyday ingredients to make this chicken salad with pomegranate.

Chicken: You will need 2 cups of shredded chicken (use this recipe).
Walnuts: Add a lovely creamy nutty flavour that pairs well with the pomegranate.
Baby spinach: I love adding a handful to mix up the base.
Quinoa: I used tri-colour quinoa, but regular white-coloured is fine too. Use precooked to save time!
Feta cheese: Go for a firm crumbly feta cheese here.
Mint: Herbs add a delicious fresh flavour.
Pomegranate: I used half of a regular-sized pomegranate, but you can also use pre-seeded pomegranate to make this salad come together really fast! Aim for ½ cup of seeds.
Lemon: Fresh lemon juice adds a lovely acidity to this recipe and tastes SO good with chicken salads. If you like things extra lemony, you can even zest the lemon skin and add it at the end.
Currants: Add little tiny bursts of sweet flavour.
Olive oil: Just a tablespoon to make the not oily balsamic dressing.
Dijon mustard: Brings some essential balance and depth of flavour to the dressing.
Balsamic vinegar: Adds a touch of acidity and sweetness to the dressing.

Complete list of ingredients and amounts is located on the recipe card below.

How to make chicken and pomegranate salad

Prepare the Salad: Roughly chop mint leaves and walnuts. Crumble the feta cheese.

Make the Lemony Balsamic Dressing: In a screw-top jar, combine olive oil, lemon juice, balsamic vinegar, dijon mustard, salt, and pepper. Shake the jar until the ingredients are emulsified.

Assemble the Salad: In a large bowl, combine spinach, shredded chicken, quinoa, walnuts, feta cheese, mint, currants, and pomegranate seeds. Poursome of the dressing over the salad and toss until well combined.

Ingredients in a mixing bowl with spoons.

Tips and variations

Pomegranate: Instead of peeling a pomegranate, purchase packaged pomegranate seeds from the fruit and vegetable section of the supermarket. However, these are typically available only around Christmas time.
Grains: To save time, use a bag of packaged precooked quinoa or brown rice. Alternatively, utilise any leftover cooked grain you have on hand.
Dried fruit: Feel free to substitute currants with dried cranberries, finely chopped Medjool dates, or raisins for an extra pop of sweetness.
Nut-free: Omit the nuts and replace them with pumpkin seeds.
No lemons? Exchange the lemon juice with white wine vinegar or apple cider vinegar.
Leafy greens: Instead of baby spinach, you could also use a bag of mixed salad greens, rocket (arugula), or kale. Just be sure to massage the kale leaves with a tablespoon of dressing before mixing with the other ingredients to soften them.
Chicken: You can also use shredded turkey, pork, or any other leftover shredded meat you have. Chopped tofu makes a great meat-free alternative.

Pomegranate salad in a bowl with gold spoons.

Storing leftovers

Store any remaining pomegranate and chicken salad in the refrigerator for up to 3 days in an airtight container. To prevent the salad leaves from wilting, I recommend using only half of the dressing if you don't plan to eat the entire salad at once.

Recipe FAQ

Is it OK to chew pomegranate seeds?

Yes, it is perfectly safe to chew and eat pomegranate seeds. In fact, the seeds are edible and a key part of enjoying the whole fruit. They also add a delightful texture, crunch and burst of sweetness to dishes like salads. Some people prefer to chew the seeds, while others may choose to swallow them whole. It ultimately depends on personal preference.

Can I make a vegetarian version of this salad?

Absolutely! Simply replace the chicken with cooked tofu, chickpeas, or cannellini beans. Alternatively, you might want to try this Roasted Cauliflower Kale Salad.

What is the best cut of chicken to use?

I have used chicken breasts as they are very lean and easy to prepare. Just be careful to not overcook the chicken breast as it will become tough and dry. For a faster option, consider using leftover rotisserie chicken. Chicken thighs are also a suitable alternative.

More chicken salad recipes

Chicken Tikka Salad

California Chicken Salad

Italian Grinder Salad

If you try this chicken pomegranate salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.