The pomegranate jalapeño cheddar chicken salad is a delectable mix that is loaded with flavor and makes for a delightful dish. Consume it for lunch or as a fast snack in the middle of the day. There is little doubt that you will want more of this combo that is strong in protein.

Over a few slices of honey crisp apple, this salad is at its most delicious when enjoyed in this manner. If you want to avoid biting into any seeds, you should be sure you slice the apple and remove the core before you do so. The crisp apple, on the other hand, provides a taste that is further enhanced by the cheddar cheese and jalapenos. This dish has quickly become one of my favorites, and I hope that you will appreciate it as much as I do.

Pomegranate Jalapeno Cheddar Chicken Salad  Healthyish foods


Chicken – You’ll need one pound of boiled chicken for this recipe. You can boil it in water or chicken broth for a little extra flavor. Once the internal temperature reaches 165 degrees, drain the liquid, and let it cool before shredding.

Vegetables / Fruits – This simple recipe calls for diced sweet onion, pomegranate arils, and finely diced jalapeno. Remove the veins and seeds from the jalapeno is you want to omit some of the spice.

Cheese- You’ll need shredded cheddar cheese for this recipe. Freshly grated cheese lends the most flavor, but store-bought shredded cheddar cheese works fine too.

Dressing – Combine 0% Greek yogurt, warm water, fresh squeezed lemon juice, Dijon mustard, freshly chopped Italian parsley, salt and black pepper to taste. Yogurt with higher fat content might require more warm water to thin it out. You can add as much or as little water as you desired based on your preferred thickness for the dressing.



Add the chicken breasts to a saucepan of water or chicken broth that has been brought to a boil. After the liquid has reached an internal temperature of 165 degrees, it should be drained and given some time to cool down. When the chicken has reached a temperature where it is safe to touch, shred it into tiny pieces.


The following ingredients should be combined: 0% Greek yogurt, warm water, freshly squeezed lemon juice, Dijon mustard, freshly cut Italian parsley, and salt and black pepper to taste. Stir well, then put aside.


Put the pomegranate arils, jalapeño that has been finely chopped, and sweet onion that has been diced into the bowl that contains the shredded chicken. To finish, season with salt and black pepper and mix well. To taste, you may add as much or as little dressing as you want. Serve with apples that have been cut and cored, and enjoy!


Should you have any leftover chicken salad, place it in a container that seals well and place it in the refrigerator for three to four days. It is possible to keep any additional dressing in the refrigerator for up to five days if it is placed in a separate container that is airtight. Seeking other recipes to try? Give my Southwest Shredded Chicken Salad a go as well.