Save This vibrant pomegranate walnut chicken salad is a weeknight lifesaver when I want something satisfying yet light. Bursting with juicy pomegranate seeds, tender grilled chicken, and crunchy walnuts, it comes together in under forty minutes with minimal effort. The tangy homemade dressing elevates every bite, making this salad perfect for lunch or a colorful dinner that feels special.
I put this salad together on a summer afternoon when friends dropped by with a bottle of white wine. It has since become my go to for warm days when I want something refreshing but filling.
Ingredients
- Chicken breasts: Choose boneless and skinless for fast, even cooking. Opt for free range when possible
- Olive oil: Helps seal in juiciness while grilling and forms the dressing’s base
- Salt and black pepper: Essential for flavoring both chicken and dressing. Use fresh ground pepper for extra zest
- Mixed salad greens: Pick a spring mix or combine arugula, spinach, and romaine for a blend of flavors and textures. Go for the freshest, crispest leaves at the market
- Pomegranate seeds: Add a jeweled burst of tartness and color. Look for plump, deep red seeds
- Walnuts: Provide crunch and rich earthiness. Toast briefly for extra flavor and pick halves or large pieces for texture
- Red onion: Gives sharpness and a bit of bite. Choose a smaller onion for milder flavor and slice thin to avoid overpowering
- Cucumber: Brings coolness and more crunch. Look for firm, unwaxed cucumbers with bright skin
- Feta cheese: Adds creamy saltiness and pairs beautifully with sweet and tangy notes. Use high quality sheep’s milk feta if you can find it
- Extra virgin olive oil: Distinct grassy flavor for the dressing. Choose a fruity variety for best results
- Pomegranate molasses or balsamic glaze: Delivers tangy depth. Pomegranate molasses is rich and slightly sweet while balsamic glaze is a nice stand in if needed
- Lemon juice: Freshly squeezed for brightness and acidity. Choose lemons that feel heavy for their size
- Honey: Offers a subtle sweetness to balance the dressing. Local raw honey gives the best flavor
- Dijon mustard: Adds some bite and helps emulsify the dressing. Pick a smooth, classic Dijon
Instructions
- Prep the Chicken:
- Pat chicken breasts dry and drizzle with olive oil on both sides. Sprinkle with salt and fresh black pepper. This step ensures seasoning sticks and keeps the chicken juicy throughout cooking
- Grill or Sear Chicken:
- Heat a grill pan or skillet over medium high. Place the chicken on the hot surface and cook for six to seven minutes on each side until golden and juices run clear. Let rest for five minutes before slicing so the juices stay inside
- Assemble the Salad Base:
- In a spacious salad bowl, loosely layer the mixed greens. Add pomegranate seeds, toasted walnuts, thin red onion slices, cool cucumber slices, and feta if you like. Gently toss with your hands or salad tongs to distribute evenly
- Make the Dressing:
- In a small mixing bowl, whisk together the extra virgin olive oil, pomegranate molasses or balsamic glaze, fresh lemon juice, honey, Dijon mustard, and a pinch of salt and pepper. Whisk until completely blended and slightly thickened. Taste and adjust acidity or sweetness as needed
- Finish and Toss:
- Thinly slice the rested chicken and lay it over the salad base. Drizzle the dressing over everything. Toss gently so every ingredient is lightly coated but not crushed. Add a sprinkle more pomegranate and walnuts as garnish if desired
- Serve:
- Transfer to plates or a platter. Serve immediately so the greens stay crisp and chicken is at its juiciest. Enjoy alongside crusty bread or chilled sparkling water with lemon if you like
Save Walnuts are close to my heart my grandmother always tossed a generous handful into her salads for that nutty crunch. The first time I made this with fresh pomegranate from our tree the kids were so excited to pop out the seeds by hand. It made an ordinary night feel like a celebration.
Storage Tips
This salad is best eaten fresh but leftovers keep in the refrigerator in an airtight container for up to two days if you keep the dressing separate. Store the chicken and salad base in different containers to avoid sogginess and only dress right before serving. If you want to prep ahead slice the pomegranate seeds from the fruit and toast the walnuts up to two days in advance to save time on busy nights.
Ingredient Substitutions
Swap walnuts for pecans or sliced almonds for a different crunch. Chickpeas roasted in olive oil and spices are satisfying if you want a plant based option. Halloumi or goat cheese make a great substitution if feta is unavailable. Balsamic glaze can replace pomegranate molasses for the dressing though the flavor will be a bit rounder and less tart.
Serving Suggestions
Serve as the centerpiece of a brunch spread or alongside warm pita bread and hummus for extra Mediterranean flair. This salad really shines with a crisp Sauvignon Blanc on a summer evening or as a hearty lunch with sparkling water and lemon slices. For a more filling dinner add a scoop of cooked quinoa or brown rice before tossing.
Cultural and Seasonal Notes
Pomegranate is a celebrated fruit in Middle Eastern cooking symbolizing abundance and joy. Walnuts add depth and earthiness while also playing a big role in Persian and Mediterranean salads. This salad takes inspiration from those classic tables but streamlines the preparation for modern home kitchens. It becomes especially inviting during late fall and winter when pomegranates are at their juicy best.
Seasonal Adaptations
Swap in apple slices or pear if pomegranates are out of season. Use baby kale or little gem lettuce for a winter green mix. Top with roasted grapes instead of cucumber for an autumn variation.
Success Stories
A friend once made this salad for a last minute picnic and everyone wanted the recipe before the afternoon was over. It is a hit with kids who love picking the pomegranate seeds out and adults appreciate the freshness compared to heavier mains. I have served this at both baby showers and quick weeknight dinners with equal success.
Freezer Meal Conversion
While the full salad cannot be frozen you can grill extra chicken breasts ahead of time and freeze them in portions for easy future salad assemblies. Store the dressing separately in a small jar in the fridge where it will keep for a week. The pomegranate seeds and walnuts can be prepped ahead and kept in airtight containers in the refrigerator.
Save This flavorful salad is perfect for a light lunch or elegant dinner. Enjoy the delightful combination of textures and tastes!
Recipe FAQ Section
- → How do you keep chicken tender and juicy?
Letting the chicken rest after cooking locks in its natural juices. Slicing after this short rest keeps meat moist.
- → Can I substitute another nut for walnuts?
Yes, pecans or toasted almonds work well and give a slightly different crunch and flavor profile.
- → What greens are best for the base?
Use a blend like arugula, spinach, and romaine for varied texture and flavor. All hold up well to hearty toppings.
- → Is the dressing sweet or tangy?
The dressing balances tartness from pomegranate molasses and lemon juice with light honey sweetness.
- → How can I make this vegetarian?
Omit chicken and use roasted chickpeas or grilled halloumi for protein and satisfying texture.