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Gluten Free
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Sugar Free
Layered Chicken Salad with Pomegranate
Don’t miss out on putting together this winter easy-to-make layered pomegranate chicken salad recipe. It makes a beautiful addition to a holiday dinner!
This layer salad has tender chicken and plenty of vegetables. The walnuts add a great crunch and complement the salad well.
Table of Contents
This winter, a pomegranate salad comes your way!
Winter salads aren’t as popular as winter soups, but you shouldn’t skip these meals and sides during dinner. This pomegranate chicken salad is perfectly in season this time of year and brings the great combination of protein and fruits to your plate!
As you may have noticed, I love to serve this salad in a fun Christmas-esque formation: a wreath. Occasionally it’s made in the shape of a heart, but a great way to celebrate this holiday season would be to put it in a wreath shape. No matter the shape, this salad supports a lifestyle of healthy eating. The main ingredients are fruit, veggies, and protein.
Pomegranates are in peak season through fall and winter, giving that sweet-tart taste with loads of benefits! This fruit contains potassium which supports your heart and muscles. Also, it has antioxidants which boost your immune system. Pomegranates are rich in vitamin C and fiber, protecting your cells and supporting your digestive system.
Along with chicken and pomegranates, this salad contains a lot of filling boiled vegetables. We have beets, carrots, and potatoes, all perfectly balancing their flavors with the sweetness of the pomegranate. Along with those ingredients, you’ll need walnuts, hard-boiled eggs, mayonnaise, and garlic cloves. I can’t wait for you to bring out the amazing taste in each of these ingredients, combined all together!
You can find all these ingredients at any grocery store. I enjoy recipes that have easy to find and easy to assemble ingredients. Whether you have it as a side dish or a main dish, this beautiful layered salad is well-loved and enjoyed!
Key Ingredients
All of the ingredients for this chicken salad can be found at any grocery store. I enjoy recipes that have easy-to-find ingredients!
Chicken Breast: a great source of protein! You can use meat from a rotisserie chicken instead.
Carrots: A great layer of vitamin A, so why not?
Beet: Use a red one, it makes up the presentation of this chicken salad and adds a sweet flavor.
Potato: I like to use yellow-boiled potatoes because they have a smooth, buttery texture
Eggs: Boil chicken eggs for this recipe.
Onion: Yellow
Walnuts: Adds a great crunch to the layered salad.
Pomegranate Seeds: Grab it fresh while in season! Pomegranate arils make a great addition to any dish in the winter. They are filled with nutritional benefits and add a sweet, crunchy flavor.
Mayonnaise: No need for any other dressing! The mayonnaise makes each layer creamy and flavorful.
Garlic: Minced. Just one clove of garlic makes a difference and adds a kick of flavor.
Salt and Pepper to taste.
Find the full printable recipe with specific measurements below.
How To Make This Chicken Salad Wreath with Pomegranates
First prepare all the ingredients before putting the salad together.
Step 1: Cook the chicken
In a small pot filled with water, boil the chicken breast for 15- 20 minutes.
Step 2: Cook the vegetables
In a different pot boil the beet, potato, and carrots. Boil until vegetables are soft (15-20 minutes.)
Step 3: Boil the eggs
In a small pot boil eggs for 10 minutes, then put them in cold water. (This will help you peel them faster.)
Step 4: Chop and sauté the onion
Chop the onion. Sauté in a pan with butter until soft.
Steps 5 & 6: Prepare the garlic and walnuts
Mince a clove of garlic.
Chop or blend the walnuts.
Step 7: Prepare the pomegranate
Break the pomegranate and take the seeds out.
Step 8: Grate all of the ingredients
After the boiled ingredients have cooked and cooled down, grate ingredients on a small-sized grater. Shred the chicken breast into small pieces. Put each ingredient separate from the others.
Put the Pomegranate Wreath Chicken Salad Together!
Steps 1 & 2: Bottom layers
Place a cup upside down in the middle of a lunch plate.
Put shredded chicken around the cup. Add a pinch of salt and gently spread a tablespoon of mayonnaise.
Step 3: Add carrots and mayo
Add grated carrots on top of the chicken. Spread 1 Tablespoon of mayonnaise gently.
Step 4: Add potato and seasonings
Next, add the grated potato. A pinch of salt and pepper, and 1 Tablespoon of mayonnaise.
Steps 5 & 6: Add walnuts and beets
Sprinkle with ⅓ of the chopped walnuts.
Add half of the grated beets, and half of the walnuts that are left.
Step 7: Onions and garlic
Add the sautéd onions and minced garlic and another pinch of salt and pepper.
Steps 8 & 9: Chicken, mayo, and eggs
The rest of the chicken goes on top of the onion, plus a pinch of salt, pepper, and 1 Tablespoon of mayonnaise.
On top of that, add the shredded eggs.
Step 10: Add beets and mayonnaise
Then the rest of the beets. Spread 2-3 Tablespoons of mayonnaise to cover everything. Carefully take out the cup.
Step 11: Add pomegranate
Put pomegranate all over the cake along with walnuts and garnish so it looks like a decorated wreath. Now, it’s ready to be sliced and served!
Expert Tips:
- Add dill and parsley on top for garnish. Fresh herbs are always the best choice for a salad recipe.
- Use a spatula to arrange the individual layers of this easy to make salad. This will help each layer to stay uniform as you’re building!
- Substitute different types of mayonnaise whether you like dairy free mayonnaise, garlic mayonnaise, or olive oil mayo. Lay between the layers of salad ingredients and spread evenly.
- You can check for the readiness of the beets, carrots, and potatoes by spearing them with a fork. Check for doneness before removing them from the pot.
Recipe FAQs
You can prepare the ingredients ahead of time, but assemble the whole salad just before serving.
While fresh is preferred, pre-shredded chicken can save time without compromising flavor.
Store leftovers in an airtight container in the refrigerator; consume within 24 hours for optimal freshness.
More Healthy Winter Recipes To Try
- A Healthy Cobb Salad with The Best Vinaigrette is a delicious salad to enjoy any time of year.
- This Simple Traditional Herring Salad with Layered Vegetables is the classically labeled Slavic “fur coat” salad!
- A Red Lentil Soup is a healthy and delicious fall and winter recipe for the seasons.
- Roasted Potatoes with Vegetables Tossed in a Dijon Vinaigrette is such a simple and healthy salad to enjoy this winter.
- Beet Salad with Hazelnuts and Goat Cheese is super light, refreshing, and tangy!
More Chicken Recipes to Make
If you tried this Layered Chicken Salad with Pomegranate or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Layered Chicken Salad with Pomegranate
Equipment
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Pot
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grater
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Serving plate
Ingredients
- 1 chicken breast, cooked & shredded
- 1 red beet, boiled soft, peeled, & grated
- 1 large potato, boiled soft, peeled, & grated
- 2 medium carrots, boiled soft, peeled, & grated
- 2 large eggs, hard boiled & grated
- ½ yellow onion, chopped for sauteing
- ¼ cup walnuts, chopped
- 1 cup mayonnaise
- 1 cloves garlic, minced
- 1 pomegranate, seeds removed
- salt and pepper, to taste
- 1 Tbsp unsalted butter, for sauteing
Instructions
First prepare all the ingredients before putting the salad together.
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In a small pot filled with water, boil the chicken breast for 15- 20 minutes.1 chicken breast,
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In a different pot boil the beet, potato, and carrots. Boil until vegetables are soft (15-20 minutes.)1 red beet,, 1 large potato,, 2 medium carrots,
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In a a small pot boil eggs for 10 minutes, then put them in cold water. (This will help you peel them faster.)2 large eggs,
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Chop the onion. Sauté in a pan with unsalted butter until soft.½ yellow onion,, 1 Tbsp unsalted butter,
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Mince a clove of garlic.1 cloves garlic,
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Chop or blend the walnuts.¼ cup walnuts,
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Break the pomegranate and take the seeds out.1 pomegranate,
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After the boiled ingredients have cooked and cooled down, grate ingredients on a small-sized grater. Shred the chicken breast into small pieces. Put each ingredient separate from the others.
Putting the Pomegranate Wreath Salad together:
- Place a cup upside down in the middle of a lunch plate.
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Put shredded chicken on around the cup. Add a pinch of salt and a gently spread a tablespoon of mayonnaise.
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Add grated carrots on top of the chicken. Spread 1 Tablespoon of mayonnaise gently.
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Next, add the grated potato. A pinch of salt and pepper, and 1 Tablespoon of mayonnaise.
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Sprinkle with ⅓ of the chopped walnuts.
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Add half of grated beets, and half of the walnuts that are left.
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Add the sautéd onions and minced garlic and another pinch of salt and pepper.
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The rest of the chicken goes on top of the onion, plus a pinch of salt, pepper, and 1 Tablespoon of mayonnaise.
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On top of that, add the shredded eggs. Then the rest of the beets.
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Spread 2-3 Tablespoon of mayonnaise to cover everything.
- Carefully take out the cup.
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Put pomegranate all over the cake.
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It is ready to be sliced and served!
