If you’re looking for a chicken salad that’s anything but ordinary, this Pomegranate Jalapeño Cheddar Chicken Salad is exactly what you need! It’s a dish that delivers an incredible balance of sweet, spicy, creamy, and tangy flavors in every bite. Imagine tender, juicy shredded chicken tossed with crunchy pomegranate arils, fiery jalapeño, and sharp, melty cheddar cheese, all tied together with a light yet luscious Greek yogurt dressing. The combination of textures and flavors makes this salad exciting, refreshing, and incredibly satisfying.
What makes this recipe stand out is how effortlessly it comes together. With just a handful of simple, wholesome ingredients, you can create a restaurant-quality dish in 20 minutes or less. It’s perfect for busy weekdays when you need a quick meal, weekend gatherings when you want to impress guests, or meal prepping for a hassle-free week ahead. The fact that it’s high in protein, naturally gluten-free, and packed with nutrients makes it an easy choice for anyone looking for a healthy yet flavorful meal.
I first made this recipe when I was craving something light but filling—something that had the richness of a classic chicken salad but with more personality and excitement. I had pomegranate in the fridge and thought, why not toss it in? Then, I added jalapeño for a bit of heat and some cheddar cheese for that creamy, melty goodness. The result? A salad that’s now on constant repeat in my house! Every bite brings a little surprise—one moment you’re getting a burst of sweetness from the pomegranate, the next you’re feeling the gentle heat of the jalapeño, and then the cheddar ties it all together.
Why You’ll Love This Pomegranate Chicken Salad Recipe
- Super Quick and Easy – You only need about 20 minutes to make this from start to finish. Minimal chopping, simple ingredients, and a no-fuss dressing make it a go-to meal when time is short.
- Perfect for Meal Prep – Since this salad stays fresh in the fridge for up to four days, it’s a great option for make-ahead lunches or light dinners. It’s one of those dishes that tastes even better the next day as the flavors meld together!
- Balanced Flavor and Texture – You get a combination of sweet, spicy, and creamy elements with a slight crunch from the pomegranate arils and jalapeño. Every bite is dynamic and exciting!
- Healthy and Protein-Packed – Thanks to the chicken and Greek yogurt, this salad is both light and nourishing while still being incredibly filling. Plus, it’s naturally gluten-free and can be customized for different dietary needs.
- Versatile and Customizable – You can serve it as a sandwich, in a wrap, over greens, or even with crackers. Want it creamier? Add more dressing! Prefer it less spicy? Reduce the jalapeño! This salad is easily adaptable to your preferences.
Preparation Time and Servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories per serving: 202 kcal
Ingredients of this Pomegranate Chicken Salad
For the Chicken Salad:
- 1 lb boneless, skinless chicken breasts, cooked and shredded – The base of this salad! Chicken provides a lean, protein-packed element that makes this dish hearty and filling.
- ½ cup diced sweet or yellow onion – Adds a mild, slightly sweet flavor that complements the heat of the jalapeño.
- ½ cup pomegranate arils – These tiny bursts of sweetness and crunch make this salad extra special.
- ¼ cup jalapeño, finely diced – Brings a spicy kick that balances out the sweetness of the pomegranate. Remove seeds for a milder flavor.
- ¼ cup shredded cheddar cheese – Adds a creamy, slightly sharp contrast to the freshness of the salad.
- Pinch of kosher salt (to taste) – Enhances the flavors and brings everything together.
- Freshly ground black pepper (to taste) – A touch of pepper adds a little warmth and spice.
- 1 honey crisp apple, sliced (optional, for serving) – Pairs beautifully with the salad and adds extra crunch and sweetness.
For the Yogurt Dressing:
- ½ cup 0% Greek yogurt – Creates a rich, creamy texture without the heaviness of mayo. Also adds a subtle tang.
- 1 tablespoon fresh lemon juice – Brightens up the flavors and keeps everything tasting fresh.
- ½ tablespoon extra virgin olive oil – Helps emulsify the dressing and adds a little richness.
- 1 tablespoon water (adjust for desired thickness) – Keeps the dressing light and pourable.
- 2 teaspoons Dijon mustard – Adds a subtle tangy depth to the dressing.
- 2 teaspoons Italian parsley, finely chopped – Gives a hint of herbaceous freshness.
- ¼ teaspoon kosher salt – Just enough to enhance the dressing without overpowering it.
- Freshly ground black pepper (to taste) – Adds a little spice and warmth to balance the tang.
Step-by-Step Instructions to make the Pomegranate Chicken Salad
1: Cook and Shred the Chicken
- Fill a medium saucepan with water or broth and bring to a boil. Add chicken breasts and simmer for 15-20 minutes, or until the internal temperature reaches 165°F.
- Once cooked, remove from the water and let cool for a few minutes. Then, use two forks or your hands to shred the chicken into bite-sized pieces. (Shortcut: Use rotisserie chicken for even faster prep!)
2: Make the Dressing
- In a small bowl, whisk together Greek yogurt, olive oil, water, lemon juice, Dijon mustard, parsley, salt, and black pepper.
- Mix well until the dressing is smooth and creamy. Adjust the consistency by adding more water if needed.
3: Assemble the Salad
- In a large mixing bowl, combine the shredded chicken, diced onion, pomegranate arils, jalapeño, and cheddar cheese.
- Sprinkle in kosher salt and freshly ground black pepper to taste.
4: Toss and Serve
- Pour the yogurt dressing over the salad and toss until everything is evenly coated.
- Serve immediately or let it sit for 10 minutes to allow the flavors to blend.
- Enjoy it over sliced apples, in a sandwich, on a bed of greens, or with crackers!
How to Store and Meal Prep
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Not recommended, as the yogurt-based dressing won’t hold up well when thawed.
- Meal Prep Tip: Keep the dressing separate until ready to eat if making in advance.
Final Thoughts
This Pomegranate Jalapeño Cheddar Chicken Salad is truly a game-changer when it comes to flavor and texture. It takes a classic chicken salad and elevates it with fresh, vibrant ingredients that keep each bite exciting. The sweet juiciness of the pomegranate, the gentle heat from the jalapeño, the rich creaminess of the cheddar, and the light, tangy Greek yogurt dressing all come together in a way that’s both refreshing and satisfying. Whether you’re looking for a quick weekday lunch, a nutritious meal-prep option, or a fun dish to share at a gathering, this salad is guaranteed to impress.
One of the things I love most about this recipe is how versatile it is. You can enjoy it stuffed into a sandwich, wrapped in a tortilla, served over greens, or even just by itself with a spoon. It’s light yet filling, making it perfect for days when you want something healthy but still crave big, bold flavors. Plus, it stores beautifully in the fridge, which means you can make a big batch and have delicious, ready-to-eat meals for days.
So, if you’re ready to shake up your usual chicken salad routine, this is the recipe to try! I can’t wait to hear what you think. If you make it, snap a picture and tag me on Instagram—I love seeing your delicious creations! And don’t forget to share your favorite ways to enjoy this salad in the comments. Happy cooking! 😊
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Pomegranate Jalapeño Cheddar Chicken Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Pomegranate Jalapeño Cheddar Chicken Salad is a deliciously unique twist on a classic! Tender shredded chicken is mixed with sweet pomegranate arils, spicy jalapeño, and creamy cheddar cheese, all tossed in a light Greek yogurt dressing. It’s perfect for meal prep, sandwiches, wraps, or serving with crackers. Quick, healthy, and packed with protein!
Ingredients
- 1 lb boneless, skinless chicken breasts, cooked & shredded
- ½ cup diced sweet or yellow onion
- ½ cup fresh pomegranate arils
- ¼ cup jalapeño, finely diced (remove seeds for less heat)
- ¼ cup shredded cheddar cheese
- Pinch of kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1 honey crisp apple, sliced (optional, for serving)
For the Yogurt Dressing:
- ½ cup Greek yogurt (0%)
- 1 tbsp fresh lemon juice
- ½ tbsp extra virgin olive oil
- 1 tbsp water (adjust for consistency)
- 2 tsp Dijon mustard
- 2 tsp Italian parsley, finely chopped
- ¼ tsp kosher salt
- Freshly ground black pepper (to taste)
Instructions
- Cook & Shred the Chicken: Boil chicken for 15-20 minutes until fully cooked. Let it cool, then shred it into bite-sized pieces.
- Prepare the Dressing: In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, water, Dijon mustard, parsley, salt, and pepper until smooth.
- Assemble the Salad: In a large bowl, combine shredded chicken, diced onion, pomegranate arils, jalapeño, and cheddar cheese. Season with salt and pepper.
- Mix & Serve: Pour the dressing over the salad and toss until evenly coated. Serve on toast, in a wrap, with crackers, or over greens.
Notes
- Use rotisserie chicken for a faster prep.
- Let the salad sit for 10 minutes before serving for the best flavor.
- Store in an airtight container for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Meal Prep
- Method: Boiling, Mixing
- Cuisine: American