Description

This Pomegranate Apple Chicken Salad is a fresh and flavorful dish combining tender shredded chicken with crisp tart apple and juicy pomegranate seeds, all coated in a creamy, tangy dressing made from mayonnaise, Greek yogurt, champagne vinegar, honey, and chives. Perfect for a quick lunch or light dinner, it can be served on butter lettuce leaves, bread slices, or crackers for a delightful, easy-to-make meal.

Ingredients

Scale

Dressing

1/3 cup mayonnaise
1/3 cup Greek yogurt
1 tablespoon champagne vinegar
1/4 teaspoon salt
1 teaspoon honey
2 tablespoons chives, chopped

Salad

2 cups cooked chicken, shredded
1 medium tart apple, chopped
1/2 cup pomegranate seeds

To Serve

Butter lettuce leaves or bread slices

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Instructions

Prepare the Dressing: In a medium bowl, vigorously whisk together the mayonnaise, Greek yogurt, champagne vinegar, salt, honey, and chopped chives until the mixture is smooth and well combined, creating a creamy dressing base for the salad.
Combine Chicken and Apple: Add the shredded cooked chicken and chopped tart apple to the bowl with the dressing. Gently mix until all pieces are evenly coated with the dressing, ensuring that the flavors are well distributed throughout the chicken and apple.
Fold in Pomegranate: Carefully fold in the pomegranate seeds, mixing just enough to disperse them evenly throughout the salad without crushing the seeds to maintain their juicy texture.
Serve: Spoon the chicken salad onto butter lettuce leaves for a fresh, low-carb option, layer onto bread slices for a sandwich, or pile onto crackers for a delightful snack. Enjoy immediately to experience the freshest taste and best texture.

Notes

Use cooked chicken breast for a lean protein option, and shredding it by hand or with forks will give the best texture.
Choose a tart apple such as Granny Smith for a nice balance of sweet and sour flavors in the salad.
The pomegranate seeds add a fresh burst of sweetness and a slight crunch—be gentle when folding them in to avoid crushing.
Substitute champagne vinegar with apple cider vinegar if unavailable.
This salad is best served fresh but can be stored in the refrigerator in an airtight container for up to 1 day.
For a low-fat version, reduce the mayonnaise and increase Greek yogurt proportionally.