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Close-up image of chicken salad scoop on bed of lettuce | hearth health happiness

Chicken Salad Salad

Melanie Lorick
Fresh chicken salad on a bed of lettuce makes this comfort food a little lighter and includes a few twists from pomegranate seeds to toasted pecans, this is a summertime favorite you'll love.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 3 medium organic, free-range chicken breasts
  • ¾ cup toasted, chopped pecans briefly toast in skillet before chopping
  • ½ cup Greek yogurt full fat is preferable
  • cup dried organic cranberries
  • cup pomegranate seeds
  • 1 medium green bell pepper, diced
  • 6 scallions, thinly sliced include both greens and white ends
  • ½ lemon juice, fresh
  • 1 tablespoon black pepper freshly ground preferred
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon avocado oil or olive oil
  • 1 teaspoon garlic powder
  • 6 cups baby spinach leaves
  • 2 cups shredded romaine lettuce optional

Instructions
 

  • If desired, add pecan halves to dry skillet and toast over medium heat until you smell a delicate nutty flavor. Gently move skillet while cooking to ensure even pecan contact with skillet surface. Transfer to a cutting board to chop pecan pieces to desired size. One cup of pecan halves will equal ¾ cup pieces.
  • In a small bowl, combine Greek yogurt with garlic powder and lemon juice until thoroughly combined. Place in refrigerator to chill while the rest of the meal is prepared.
  • Using a grill pan or skillet, coat with avocado oil and warm over medium heat. Generously salt and pepper on each side before adding to skillet. Sometimes, I salt and pepper one side, add the chicken to the skillet - salt and pepper side down - and add more to the bare side while cooking. Reserve about ½ tablespoon salt for later.
  • While the chicken cooks, finish chopping the scallions and green pepper if you did not finish ahead of time.
  • Remove the chicken once it is cooked through, approximately 25 minutes - depending upon the size of the chicken breasts. Transfer to a separate bowl and shred with two forks until the chicken pieces are to your desired size.
  • Add the Greek yogurt mixture, scallions, green pepper, dried cranberries, pomegranate seeds, and pecans. Chill in refrigerator until ready to serve.
  • To make this a chicken salad "salad" place over a bed of greens, like a mixture of baby spinach and shredded romaine lettuce. Or, consider using an ice cream scoop to place one or two "spheres" of chicken salad on a large piece of lettuce.
Keyword chicken salad, salad
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