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.
Servings: 4 servings
Calories: 202kcal
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.
Video
Notes
Store leftover chicken salad in an airtight container in the refrigerator for three to four days.
Nutrition
Serving: 1serving or 1/4 of the chicken salad | Calories: 202kcal | Carbohydrates: 8g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 81mg | Sodium: 361mg | Potassium: 560mg | Fiber: 1g | Sugar: 5g | Vitamin A: 173IU | Vitamin C: 13mg | Calcium: 93mg | Iron: 1mg