Learn how to make an easy, flavorful Chicken Salad with Pomegranate in about 5 minutes—tips from a registered dietitian included.
Sometimes a long recipe can be simplified into something just as delicious and much faster. This version is inspired by an old Cooking Light barbecue chicken salad but streamlined for busy days.
With leftover rotisserie, grilled, or shredded chicken, basic seasonings, and fresh pomegranate arils, you can toss this bright, festive chicken pomegranate salad together in minutes.
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Why You’ll Love This Recipe
- Quick and Easy — If you have cooked chicken on hand, this salad comes together in about 5 minutes.
- Kid-Friendly — The colorful seeds and mild dressing make lunches more appealing. It supplies protein and fiber to help kids feel satisfied longer.
- Great Appetizer — This chicken salad is festive and works well in small bowls, lettuce cups, or on crackers for gatherings and holidays.
- Flexible serving options: serve with crackers, stuffed into a wrap, over a green salad, or as a sandwich on bread or a croissant.
Dietitian Tip
“Sometimes it’s not what you serve but how you serve it.” If kids don’t like soggy bread, pack the chicken salad separately with veggies or crackers for dipping.
Ingredient Notes
- Chicken — Use shredded or cubed cooked chicken: meal-prepped breast, rotisserie, or leftover roasted chicken all work well.
- Pomegranate Arils — Also called pomegranate seeds; they add color, crunch, and a sweet-tart pop. Buy fresh in produce or use previously frozen seeds.
- Celery — Adds crunch and a fresh note; wash and finely chop for best texture.
- Greek yogurt — Adds creaminess and protein; 2% or whole milk Greek yogurt blends nicely with a small amount of mayo.
- Mayonnaise — Just enough to create a familiar chicken-salad texture and flavor.
- Orange juice — A touch of fresh orange juice brightens the dressing; lemon or pomegranate juice can be substituted for a tangier profile.
- Hemp hearts (optional) — These add a soft nutty texture and extra protein. Toasted walnuts or pumpkin seeds are good alternatives.
How to Make Chicken Salad with Pomegranate
Here’s a simple overview—full ingredient amounts and step-by-step instructions are in the recipe card below.
- Combine Greek yogurt, mayonnaise, orange juice, spices, and salt in a large bowl.
- Whisk until smooth.
- Fold in the chicken, celery, and pomegranate seeds until evenly coated.
- Top with hemp hearts if desired and serve.
Helpful Tips
- Check pomegranate freshness. Once opened, seeds only keep a few days—taste one before adding to the salad.
- Prefer a creamier result? Use 2% or whole milk Greek yogurt; if unavailable, increase the mayo slightly.
- This salad can be made the night before; store in an airtight container in the fridge for up to two days. Stir in pomegranate seeds just before serving for the best texture.
- No pomegranate seeds? Halved grapes make a sweet alternative.
- If cooking raw chicken, season with olive oil, salt, and pepper, cook until the internal temperature reaches 165°F, then cool and shred.
How to Serve Chicken Salad
- Sandwich — On whole grain bread or a buttery croissant for a heartier meal.
- Wrap — Spread over baby spinach on a tortilla or flatbread and roll up.
- Salad — Spoon over a bed of lettuce, arugula, or mixed greens for a lighter lunch.
- Crackers — Pack the salad separately with whole grain crackers for easy school or work lunches.
- Veggies — Use celery sticks, carrot sticks, or bell pepper slices for a refreshing, low-carb option.
Questions You May Have
Yes. Flash-freeze seeds in a single layer on a tray for an hour or two, then transfer to a freezer-safe bag. Use within six months. Texture softens slightly after thawing but flavor remains.
Grapes (halved) are a tasty substitute and add similar sweetness and juiciness.
Toasted walnuts, pumpkin seeds, or chopped pecans work well for crunch and flavor.
Related Recipes
- Chicken Salad with Grapes
- Egg Salad (no Mayo)
- Tuna Chickpea Salad
- Easy Christmas Salad
More Lunch Ideas for Kids
- Quick Tuna and Chickpea Salad (High-Protein Lunch)
- Simple Egg Salad with Greek Yogurt (No Mayo)
- Green Goddess Salad with Green Goddess Dressing (Homemade)
- Green Goddess Salad Dressing (No Oil, No Mayo)
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Snap a photo when you make it and enjoy!
📖 Recipe
Easy Chicken Salad with Pomegranate
Kristi
Pin Recipe
Equipment
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1 Mixing bowl
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1 Whisk or fork
Ingredients
- 2 cups Chicken cooked and shredded or cubed
- 2 tablespoon Plain Greek yogurt use 2% for best texture
- 2 tablespoon Mayonnaise
- ½ cup Celery washed and chopped
- ½ cup Pomegranate seeds
- 2 teaspoon Orange juice fresh squeezed preferred
- ¼ teaspoon Chili powder
- ¼ teaspoon Garlic powder
- ¼ teaspoon Paprika
- ¼ teaspoon Salt sea salt or regular
- 1 tablespoon Hemp hearts optional; sub toasted walnuts or pumpkin seeds
Instructions
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Whisk together the mayonnaise, Greek yogurt, orange juice, salt, chili powder, garlic powder, and paprika in a mixing bowl until smooth.
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Add the chicken, chopped celery, and pomegranate seeds to the dressing and stir until everything is evenly coated.
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Sprinkle hemp hearts on top or stir them in if using. Serve immediately or refrigerate until ready to eat.
Notes
- Pomegranate seeds: For best texture, stir in just before serving. Taste one if they were stored for a few days to ensure freshness.
- Grapes are a suitable swap for pomegranate seeds if you prefer.
- Use 2% or whole Greek yogurt to avoid a watery dressing; nonfat yogurt can make the salad thin.
- Make ahead: store covered in the refrigerator up to two days.
- Serve options: crackers, wraps, sandwiches, or over greens.
- If cooking raw chicken, cook to 165°F internal temperature, cool, then shred before using.