Pecan and Pomegranate Chicken Salad
This Pomegranate Pecan Chicken Salad makes the perfect appetizer when stuffed into a lettuce leaf or nestled on top a nice fresh slice of cucumber. We love adding it to wraps with some lettuce for a fresh and flavourful lunch. Also a great addition to a brunch table, how about stuffing it into a croissant! Yum.
Prep Time10 minutes mins
Extra cooking time for chicken20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Salad
Cuisine: Anytime
Keyword: avocado chicken salad recipe, pecan chicken salad, pomegranate chicken salad
Servings: 30 appetizers
Calories: 36kcal
Author: Donna
- 2 large cooked chicken breasts chopped (see notes for cooking)
- 8 ounces plain Greek yogurt (I use full fat)
- 2 teaspoon dijon mustard
- 1 teaspoon pure maple syrup (optional depending on how sweet you like it)
- salt and pepper to taste
- ¼ cup pomegranate arils (sub dried cranberries if no pomegranate)
- ½ cup chopped green apple
- ½ cup chpped pecans
- 3 green onions finely chopped
- lettuce leaves or cucumber discs to serve (optional)
In a large bowl combine the Greek yogurt with the dijon mustard and salt and pepper.
Add in the chopped chicken, pomegranate, apple, pecans and green onions and give it all a good stir until well combined.
Taste and adjust seasoning as needed. Serve stuffed into a lettuce leaf or heaped on top of a cucumber disc.
To poach chicken breasts for this recipe:
- Use chicken breast that’s boneless and skinless
- Place in boiling water, cover, then immediately take it off the stove
- Leave the chicken in the water for about 20 minutes, then remove the chicken from the water and cut as needed
Leftover rotisserie chicken can also be used.
Calories: 36kcal | Carbohydrates: 1g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 24mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 11mg | Iron: 0.1mg