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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!

layered chicken salad with pomegranate walnuts and rosemary on it on a white plate with a fork and a towel on the side as well as more pomegranate.

This layer salad has tender chicken and plenty of vegetables. The walnuts add a great crunch and complement the salad well.

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

a forkful of the pomegranate chicken salad.

Ingredients for Chicken Salad with Pomegranate

All of the ingredients for this chicken salad can be found at any grocery store. I enjoy recipes that have easy-to-find ingredients! 

layered chicken pomegranate salad ingredients- onion, walnuts, pomegranate, mayonnaise, chicken, salt, pepper, beet, carrots, garlic, potato, butter, and eggs.

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

Step 1: Prep Ingredients

  • Chicken: In a small pot filled with water, boil the chicken breast for 15- 20 minutes.
  • Vegetables: In a different pot, boil 1 red beet, 1 large potato, and 2 medium carrots. Boil until vegetables are soft, which should take about 15-20 minutes.
  • Eggs: In a small pot boil eggs for 10 minutes, then put them in cold water. (This will stop them from cooking and help you peel them faster.)
  • Onion: Chop 1/2 a yellow onion. Sauté in a pan with 1 Tablespoon of unsalted butter until soft.
  • Garlic: Mince a clove of garlic.
  • Walnuts: Chop or blend 1/4 cup of walnuts.
  • Pomegranate: Break the pomegranate and take the seeds out.

Step 2: Grate and Shred

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 in a separate bowl. 

cooked and grated salad ingredients each in a separate dish chicken breast beet potato carrots eggs onion walnuts mayonnaise and pomegranate.

Step 3: Put the Pomegranate Wreath Chicken Salad Together

Place a cup upside down in the middle of a lunch plate.

Put shredded chicken on around the cup. Add a pinch of salt and gently spread a tablespoon of mayonnaise.

a white plate with a glass in the center creating a wreath shape for the chicken and mayonnaise salad layer on the plate.

Add grated carrots on top of the chicken. Spread 1 Tablespoon of mayonnaise gently.

carrots and mayonnaise layer of a salad on a white plate with a glass in the middle to hold the wreath shape.

Next, add the grated potato. A pinch of salt and pepper, and 1 Tablespoon of mayonnaise.

a glass in the center of a white plate creating a shape of a wreath with a potato salad layer atop.

Sprinkle with ⅓ of the chopped walnuts.

walnuts atop mayonnaise and a grated potato salad layer on a white plate with a glass cup in the center.

Add half of the grated beets, and half of the walnuts that are left.

walnuts atop beets and other layers of a wreath salad on a white cream colored plate.

Add the sautéd onions and minced garlic and another pinch of salt and pepper.

onion layer on a layered salad with a glass cup in the center.

The rest of the chicken goes on top of the onion, plus a pinch of salt, pepper, and 1 Tablespoon of mayonnaise.

chicken and mayonnaise layer on a wreath salad on a plate.

On top of that, add the shredded eggs.

a glass in the center of a white plate creating a shape of a wreath with a potato salad layer atop.

Then the rest of the beets. Spread 2-3 Tablespoons of mayonnaise to cover everything. Carefully take out the cup.

mayonnaise covering a layered salad on a white plate.

Step 4: 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!

final pomegranate layer on a round wreath salad on a white plate.

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. 
  • 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.

FAQs

Can I make this salad ahead of time?

You can prepare the ingredients ahead of time, but assemble the whole salad just before serving.

Can I Use Pre-Shredded Chicken?

While fresh is preferred, pre-shredded chicken can save time without compromising flavor.

What to Do with Leftovers?

 Store leftovers in an airtight container in the refrigerator; consume within 24 hours for optimal freshness.

a piece of a layered chicken salad with a pomegranate seeds, walnut and rosemary on top on a white plate with a fork.

More Healthy Winter Recipes To Try

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!

pomegranate salad side view of layers close up salad on a white plate with walnuts and rosemary decoration on top.

Layered Chicken Salad with Pomegranate

This chicken salad is layered with tons of veggies and then topped with pomegranate to create a gorgeous Christmas wreath-shaped dish on your table this year. No matter what kind of shape this layered chicken salad is in, it’s delicious and packed with nutrition!
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Course: Lunch, Salad, Side Dish, Starters and Sides
Cuisine: Meat Dishes, Russian
Allergy: Gluten Free, Sugar Free
Total Time: 1 hour 45 minutes
Servings6
Calories: 451kcal

Equipment

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.

  • In a small pot filled with water, boil the chicken breast for 15- 20 minutes.
    1 chicken breast,
    chicken breast boiling in a pot with broth or water.
  • In a different pot boil 1 red beet, 1 large potato, and 2 medium carrots. Boil until vegetables are soft (15-20 minutes.)
    1 red beet,, 1 large potato,, 2 medium carrots,
    potato beet and carrots cooking in a silver pot filled with water.
  • 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,
    eggs boiling in a pot with water.
  • Chop 1/2 a yellow onion. Sauté in a pan with 1 Tablespoon of unsalted butter until soft.
    ½ yellow onion,, 1 Tbsp unsalted butter,
    onion sauteing in a skillet.
  • Mince a clove of garlic.
    1 cloves garlic,
  • Chop or blend 1/4 cup of walnuts.
    ¼ cup walnuts,
  • Break the pomegranate and take the seeds out.
    1 pomegranate,
  • 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.
    cooked and grated salad ingredients each in a separate dish chicken breast beet potato carrots eggs onion walnuts mayonnaise and pomegranate.

 Putting the Pomegranate Wreath Salad together:

  • Place a cup upside down in the middle of a lunch plate.
  • Put shredded chicken on around the cup. Add a pinch of salt and a gently spread a tablespoon of mayonnaise.
    a white plate with a glass in the center creating a wreath shape for the chicken and mayonnaise salad layer on the plate.
  • Add grated carrots on top of the chicken. Spread 1 Tablespoon of mayonnaise gently.
    carrots and mayonnaise layer of a salad on a white plate with a glass in the middle to hold the wreath shape.
  • Next, add the grated potato. A pinch of salt and pepper, and 1 Tablespoon of mayonnaise.
    a glass in the center of a white plate creating a shape of a wreath with a potato salad layer atop.
  • Sprinkle with ⅓ of the chopped walnuts.
    walnuts atop mayonnaise and a grated potato salad layer on a white plate with a glass cup in the center.
  • Add half of grated beets, and half of the walnuts that are left.
    walnuts atop beets and other layers of a wreath salad on a white cream colored plate.
  • Add the sautéd onions and minced garlic and another pinch of salt and pepper.
    onion layer on a layered salad with a glass cup in the center.
  • The rest of the chicken goes on top of the onion, plus a pinch of salt, pepper, and 1 Tablespoon of mayonnaise.
    chicken and mayonnaise layer on a wreath salad on a plate.
  • On top of that, add the shredded eggs. Then the rest of the beets.
    an egg layer to a layered salad on a white plate.
  • Spread 2-3 Tablespoon of mayonnaise to cover everything.
    mayonnaise covering a layered salad on a white plate.
  • Carefully take out the cup.
  • Put pomegranate all over the cake.
    final pomegranate layer on a round wreath salad on a white plate.
  • It is ready to be sliced and served!
    a white plate with layered wreath shaped salad on it with pomegranate as the outside layer.

Notes

I used a medium lunch sized plate. That may give you a sense on the size of salad for the amount of ingredients listed above.

Nutrition

Calories: 451kcal | Carbohydrates: 20g | Protein: 13g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 331mg | Potassium: 574mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3576IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg
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