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Chicken pomegranate salad in a bowl.

Chicken Pomegranate Salad

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  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: By hand
  • Cuisine: American


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.


  • 2 cups (300g) shredded chicken
  • 2 cups cooked quinoa
  • 4 cups (120g) baby spinach
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup pomegranate seeds
  • 1/3 cup walnuts, roughly chopped
  • 1 cup fresh mint, roughly chopped
  • 1/3 cup currants or dried cranberries

Lemony balsamic dressing:

  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt + pepper, to taste


  1. Roughly chop mint leaves and walnuts. Crumble the feta cheese.
  2. 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.
  3. 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.


  • Store leftover salad in the fridge for up to 3 days in an airtight container. To keep the salad leaves from wilting, use only half of the dressing if you don’t intend to consume the entire salad at once.


  • Serving Size: Per serve
  • Calories: 477 calories
  • Sugar: 13.3g
  • Fat: 18.2g
  • Carbohydrates: 37.5g
  • Fiber: 5.8g
  • Protein: 33.5g