Loaded with flavor, this creamy pomegranate jalapeno cheddar chicken salad is a delicious combination. Enjoy it for lunch or as a quick mid-day snack. This high protein combination will have you coming back for more.

The best way to enjoy this salad is over a few slices of honey crisp apple. Be sure to slice the apple and remove the core so you do not bite down on any seeds. However, the crispy 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.

Pomegranate Jalapeno Cheddar Chicken Salad – Healthyish foods

Ingredients Needed

Chicken – You’ll need one pound of boiled chicken for this recipe. You can boil it in water or chicken broth for a little extra flavor. Once the internal temperature reaches 165 degrees, drain the liquid, and let it cool before shredding.

Vegetables / Fruits – This simple recipe calls for diced sweet onion, pomegranate arils, and finely diced jalapeno. Remove the veins and seeds from the jalapeno is you want to omit some of the spice.

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, warm water, fresh squeezed lemon juice, Dijon mustard, freshly chopped Italian parsley, salt and black pepper to taste. Yogurt with higher fat content might require more warm water to thin it out. You can add as much or as little water as you desired based on your preferred thickness for the dressing.

Pomegranate Jalapeno Cheddar Chicken Salad – Healthyish foods

How to Make Pomegranate Jalapeno Cheddar Chicken Salad

Boil the Chicken  

Boil a pot of water or chicken broth and add the chicken breasts. 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.

Make the Dressing

Combine 0% Greek yogurt, warm water, fresh squeezed lemon juice, Dijon mustard, freshly chopped Italian parsley, salt and black pepper to taste. Mix well and set aside.

Combine the Salad

Add the pomegranate arils, finely diced jalapeno and diced sweet onion to the bowl with the shredded chicken. Mix well and season with salt and black pepper. Add as much of as little dressing as you desire. Serve with sliced and cored apples and enjoy.

Storage

Extra chicken salad should be stored in an airtight container in the refrigerator for three to four days. Extra dressing can be stored in a separate airtight container in the refrigerator for up to five days. Looking for more recipes? Try my Southwest Shredded Chicken Salad.

Pomegranate Jalapeno Cheddar Chicken Salad – Healthyish foods

Pomegranate Jalapeno Cheddar Chicken Salad

Loaded with flavor, this creamy pomegranate jalapeno cheddar chicken salad is a delicious combination. Enjoy it for lunch of as a quick mid-day snack. This high protein combination will have you coming back for more.
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Ingredients

Chicken Salad

  • 1 lb. chicken breasts , boiled and shredded
  • 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
  • salt and black pepper, to taste
  • 1 honey crispy apple, sliced and cored

Yogurt Dressing

  • ½ cup 0% Greek yogurt
  • 1-2 tablespoons warm water, more or less depending on preferred thickness
  • 2 tablespoons lemon juice, fresh squeezed
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Italian parsley, chopped small
  • salt and black pepper, to taste

Equipment

Instructions 

How to Make Pomegranate Jalapeno Cheddar Chicken Salad

    Boil the Chicken

    • Boil a pot of water or chicken broth and add the chicken breasts. 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.

    Make the Dressing

    • Combine 0% Greek yogurt, warm water, fresh squeezed lemon juice, Dijon mustard, freshly chopped Italian parsley, salt and black pepper to taste. Mix well and set aside.

    Combine the Salad

    • Add the pomegranate arils, finely diced jalapeno and diced sweet onion to the bowl with the shredded chicken. Mix well and season with salt and black pepper.
      Add as much of as little dressing as you desire. Serve with sliced and cored apples and enjoy.

    Video

    Nutrition

    Serving: 1serving or 1/4 of the chicken salad, Calories: 203kcal, Carbohydrates: 8g, Protein: 29g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 81mg, Sodium: 216mg, Potassium: 564mg, Fiber: 1g, Sugar: 5g, Vitamin A: 173IU, Vitamin C: 15mg, Calcium: 93mg, Iron: 1mg