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
Scale
- 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