Pomegranate Jalapeno Cheddar Chicken Salad
Loaded with flavor, this creamy Pomegranate Jalapeno Cheddar Chicken Salad recipe is a delicious and fun combination. Enjoy this simple salad recipe for lunch or as a quick mid-day snack. This high protein combination will have you coming back for more.
My favorite way to enjoy this creamy chicken salad is over a few slices of honey crisp apple. Be sure to remove the core so you don’t bite down on any seeds. The crispy fresh apple really enhances that flavor of the cheddar cheese and jalapeno. This recipe has become a fast favorite of mine and I hope you enjoy it too.
If you love chicken salad, try my Tzatziki Chicken Salad or my Waldorf Chicken Salad.

Why You’ll Love This Recipe
- Loaded with flavor. This combination is simple yet super flavorful. It will keep you coming back for more.
- Easy to make. You only need a few simple ingredients to whip up this delicious recipe.
- Perfect for meal prep. if you like having satisfying snacks on hand, then this chicken salad is perfect for you.
Recipe Ingredients
- Chicken – You’ll need one pound of shredded or chopped chicken for this recipe. Option to use boiled chicken or rotisserie chicken. If boiling, combine water and chicken broth for extra flavor. Once the internal temperature reaches 165 degrees, drain the liquid, and let it cool before shredding and chopping.
- Vegetables / Fruits – This simple recipe calls for diced sweet onion, pomegranate arils, and finely diced jalapeno. Remove the veins and seeds from the jalapeno if you want to omit most of the spiciness.
- Cheese – You’ll need shredded cheddar cheese for this recipe. Freshly grated cheese lends the most flavor, but store-bought shredded cheddar cheese works fine too.
- Dressing – Combine 0% Greek yogurt, water, extra virgin olive oil, fresh squeezed lemon juice, Dijon mustard, freshly chopped Italian parsley, kosher salt and cracked black pepper to taste.
- Yogurt with higher fat content might require more water to thin it out. You can add as much or as little water as desired based on your preferred thickness for the dressing.
Variations
Swap the pomegranate arils. If you do not have fresh pomegranate arils handy, you can try dried cranberries or dried cherries instead.
Versatile. Enjoy this creamy chicken salad over sliced apple, tucked in a wrap, over toasted bread or scoop it up with some chips. No matter what, it’s delicious.
How to Make Pomegranate Jalapeno Cheddar Chicken Salad
Prepare the Chicken
- Bring water and chicken broth to a boil. Add the chicken breasts. Cook for 15-20 minutes.Once the internal temperature reaches 165 degrees, drain the liquid, and set aside to cool. Once the chicken is cool to touch, shred it into small pieces. Option to roughly chop it for extra small pieces.(option to use rotisserie chicken instead of boiled chicken)
Prep the Ingredients
- Prep the other ingredients in the recipe.
Make the Dressing
- Combine 0% Greek yogurt, extra virgin olive oil, water, fresh squeezed lemon juice, Dijon mustard, freshly chopped Italian parsley, kosher salt and cracked black pepper to taste. Mix well and set aside.
Combine the Salad
- Combine the shredded and chopped chicken, pomegranate arils, diced onion, finely diced jalapeno and shredded cheddar cheese in a mixing bowl. Season with kosher salt and cracked black pepper. Top with dressing and toss until well coated. Serve over sliced apple and enjoy.
Storage
- Extra chicken salad should be stored in an airtight container in the refrigerator for three to four days.
Frequently Asked Questions
Yes! This chicken salad is a great meal prep item to have on hand throughout the week.
Enjoy over apples, tucked in a wrap, scoop with chips or veggies OR serve in lettuce cups!
Other Chicken Salad Recipes to Consider Trying
Pomegranate Jalapeno Cheddar Chicken Salad
Equipment
- 1 pot to boil chicken
Ingredients
Chicken Salad
- 1 lb. chicken breasts, shredded and chopped small
- ½ cup onion, diced small, sweet or yellow
- ½ cup pomegranate arils
- ¼ cup jalapeno, finely diced, remove seeds and veins
- ¼ cup shredded cheddar cheese
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
- 1 honey crisp apple, sliced and cored – optional
Yogurt Dressing
- ½ cup 0% Greek yogurt
- 1 tablespoon lemon juice, fresh squeezed
- ½ tablespoon extra virgin olive oil
- 1 tablespoon water, more or less depending on preferred thickness
- 2 teaspoons Dijon mustard
- 2 teaspoons Italian parsley, chopped very small
- ¼ teaspoon kosher salt, to season
- few turns cracked black pepper, to taste
Instructions
How to Make Pomegranate Jalapeno Cheddar Chicken Salad
Prepare the Chicken
- Bring water and chicken broth to a boil. Add the chicken breasts. Cook for 15-20 minutes. Once the internal temperature reaches 165 degrees, drain the liquid, and set aside to cool. Once the chicken is cool to touch, shred it into small pieces. Option to roughly chop it for extra small pieces. (option to use rotisserie chicken instead of boiled chicken)
Prep the Ingredients
- Prep the other ingredients in the recipe.
Make the Dressing
- Combine 0% Greek yogurt, water, extra virgin olive oil, fresh squeezed lemon juice, Dijon mustard, freshly chopped Italian parsley, kosher salt and cracked black pepper to taste. Mix well and set aside.
Combine the Salad
- Combine the chicken, pomegranate arils, diced onion, finely diced jalapeno and shredded cheddar cheese in a bowl. Season with kosher salt and cracked black pepper. Top with the dressing, and toss until well coated. Serve over sliced apple and enjoy.
6 Comments on “Pomegranate Jalapeno Cheddar Chicken Salad”
Great healthy recipes with options!
thank you!
Amazing recipe!!!
Does the nutritional information include the apple?
Nope, just the chicken salad!
great flavors and perfect for lunch or a snack!
Thank you for the feedback! I am glad you enjoyed, Marissa!