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.
Ingredients
Equipment
Preparation
- Dice the chicken into cubes. Season the chicken with paprika, cardamon, all-spice, and sea salt. Cook it as desired.
- Wash and chop the fennel (bulb) and green onion. Remove the seeds from the pomegranate.
- 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.