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Chicken Salad is too good to not enjoy year-round! Try out this Winter Chicken Salad made with seasonal flavors like pomegranate, rosemary, and fennel.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Salads

Ingredients
  

  • 2 boneless, skinless chicken breast
  • 1 cup chopped fennel
  • 3/4 cup pomegranate seeds
  • 3/4 cup chopped green onion
  • 1/3 cup pepitas
  • 1/2 cup yogurt df
  • 1/2 lemon juiced
  • 1/4 cup dijon mustard
  • 2 tbsp dried rosemary
  • 1 tbsp dried thyme
  • cardamon
  • paprika
  • all-spice
  • sea salt

Equipment

  • 1 mixing bowl
  • 1 mixing spoon
  • measuring cups
  • measuring spoons

Preparation
 

  1. Dice the chicken into cubes. Season the chicken with paprika, cardamon, all-spice, and sea salt. Cook it as desired.
  2. Wash and chop the fennel (bulb) and green onion. Remove the seeds from the pomegranate.
  3. Add the cooked chicken, chopped fennel, pomegranate seeds, chopped green onion, pepitas, yogurt, dijon mustard, dried rosemary, dried thyme, and lemon juice to a large mixing bowl. Mix everything together.

Notes

Substitutions, Add-Ons, & Alterations:
  • Substitute fennel for celery. 
  • Use fresh or dried cranberries, fresh or dried figs, or fresh or dried apple in place of pomegranate seeds.
  • Add shredded carrots or chopped beets. 
  • Substitute pepitas for chestnuts (contains tree nuts), walnuts (contains tree nuts), pecans (contains tree nuts), air-dried edamame (contains soy), crispy lentils, or crispy chickpeas.
* Any changes to the original recipe may alter the time, taste, and/or allergen content!