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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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
- 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.
- 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