Plant-Based

Harvest Chicken Salad with Pomegranate Seeds & Feta

Chicken salad gets an upgrade in this recipe that combines slightly tart pomegranate seeds with creamy feta cheese and root vegetables.

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Servings
4
Prep Time
25 min
Cook Time
45 min
Duration
70 min

Ingredients

  • 8 shallots, halved lengthwise
  • 8 Brussels sprouts, trimmed and halved lengthwise
  • 3 parsnips, peeled and cut into ½-inch chunks
  • 2 sweet potatoes, peeled and cut into ½-inch chunks
  • 1/4 cup fresh lemon juice, divided
  • 2 tsp chile powder
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • Sea salt and ground black pepper, to taste
  • 10 oz cooked shredded, boneless chicken breasts, cooled
  • 2 tbsp finely chopped fresh chives
  • 1 tbsp olive oil
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled feta cheese
  • 3 tbsp toasted unsalted pumpkin seeds

Preparation

  1. Position oven racks in top and bottom thirds of oven and preheat to 425°F. In a large bowl, toss shallots, Brussels sprouts, parsnips and potatoes. Drizzle with 3 tbsp lemon juice and season with chile powder, cumin, cinnamon, salt and pepper; toss to coat. Arrange in a single layer on 2 parchment-lined baking sheets, and mist with cooking spray. Roast for about 45 minutes, until vegetables are lightly browned and fork-tender, switching and turning trays and tossing vegetables halfway through. Set aside to cool for about 5 minutes, or until just warm.
  2. Transfer vegetables to a large bowl and toss with remaining 1 tbsp lemon juice, chicken, chives and oil. Season with salt and pepper. Transfer to a platter and top with pomegranate, feta and pumpkin seeds.

Nutrition Information

  • Serving Size 1/4 of chicken salad
  • Calories 392
  • Carbohydrate Content 41 g
  • Cholesterol Content 65 mg
  • Fat Content 12 g
  • Fiber Content 9 g
  • Protein Content 32 g
  • Saturated Fat Content 3 g
  • Sodium Content 413 mg
  • Sugar Content 15 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g