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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 307.8
  • Total Fat: 15.3 g
  • Cholesterol: 43.8 mg
  • Sodium: 64.7 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 19.5 g

View full nutritional breakdown of Pomegranate Chicken Salad with Almonds from POMWonderful calories by ingredient
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Pomegranate Chicken Salad with Almonds from POMWonderful

Submitted by: SHANNONMC6

Introduction

I found this recipe when looking for new fruits for my son to try when he was little. It was a learning experience getting to the pomegranage arils, but well worth the effort. We make this every fall when pomegranates are in season. Makes a great company dinner. Easy to double and keeps well for leftovers. I found this recipe when looking for new fruits for my son to try when he was little. It was a learning experience getting to the pomegranage arils, but well worth the effort. We make this every fall when pomegranates are in season. Makes a great company dinner. Easy to double and keeps well for leftovers.
Number of Servings: 6

Ingredients

    2 pomegranates
    1/2 cup golden raisins
    1 lb. cooked chicken breast, cut into 1" chunks
    1/3 cup toasted sliced almonds
    1 chopped apple
    1/2 cup chopped or thinly sliced celery
    1 T. chopped Italian parsley
    1/4 cup chopped green onions
    1/4 to 1/2 tsp. curry powder (optional)
    1/3 cup extra virgin olive oil
    3 T. balsamic vinegar
    salt and pepper to taste

Tips

Use leftover rotissere chicken to save time.
Pomegranate arils may be available but are expensive. Save time by preparing the pomegranates ahead.


Directions

Cook chicken and cut into 1" chunks.
Toast almonds.
Remove arils from pomegranates in a large bowl of water. Drain, reserving arils and discarding pith.

In a large mixing bowl, combine the pomegranate arils (seeds), raisins, chicken, almonds, apple, celery, parsley, green onions and curry powder.

In a small bowl wisk together the olive oil and vinegar. Pour in chicken mixture and mix well.

Add salt and pepper to taste.

Serving Size: 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SHANNONMC6.






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