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Pomegranate Chicken Herb Salad

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3.9 from 21 reviews

This vibrant recipe features juicy chicken thighs marinated in a flavorful pomegranate and sumac spice mix, baked to perfection, and served over a bright and herby salad base loaded with fresh greens, radishes, tomatoes, and pomegranate seeds. The tangy pomegranate molasses dressing ties everything together for a refreshing and satisfying meal that balances savory, tart, and aromatic flavors.

Ingredients

Scale

Salad Base

  • 1 bag arugula (chopped)
  • 20 stalks green onions (two Trader Joe’s bags)
  • 1 bunch parsley
  • 1 bunch dill (Trader Joe’s box)
  • 1 bunch mint (Trader Joe’s box)
  • 15 radishes, thinly sliced
  • 30 cherry tomatoes, halved or quartered
  • 1 small red onion, thinly sliced
  • 1 cucumber, scooped, quartered, and sliced
  • 1 pomegranate, seeded

Chicken

  • 6 chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp lemon or lime juice
  • 2 tbsp pomegranate molasses (or cranberry reduction)
  • ½ cup chicken stock
  • 3 cloves garlic
  • 3 tbsp spice mix (or harissa)

Spice Mix

  • 2 tbsp onion powder
  • 2 tbsp sumac
  • 2 tsp coriander
  • 2 tsp oregano
  • 1 tsp thyme
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp salt
  • ½ tsp cinnamon
  • ½ tsp cayenne

Salad Dressing

  • ⅓ cup pomegranate molasses (or cranberry reduction)
  • ⅔ cup apple cider vinegar
  • Juice of 2 limes
  • 1 tbsp oil
  • 1 tbsp spice mix (or harissa)

Cranberry Reduction (Pomegranate Molasses Substitute)

  • 2 cups cranberry juice
  • 2 tbsp sugar (optional)

Instructions

  1. Make Cranberry Reduction: In a saucepan, combine cranberry juice and sugar. Bring to a boil, then reduce to medium heat and simmer for about 30 minutes until thick and syrupy, yielding roughly ⅓ cup. Set aside to cool. Adjust sugar to taste.
  2. Prepare Spice Mix: In a small bowl, mix together all the spice mix ingredients thoroughly. Set aside.
  3. Cook Chicken: Preheat oven to 425°F (220°C). Place chicken thighs into a baking dish and add olive oil, lemon or lime juice, pomegranate molasses (or cooled cranberry reduction), chicken stock, peeled garlic cloves, and 3 tablespoons of the prepared spice mix. Toss well to coat the chicken evenly with marinade and spices.
  4. Bake and Shred Chicken: Bake the chicken for approximately 25 minutes until it pulls apart easily with a fork. Remove, shred the chicken with two forks, return it to the baking dish, and continue baking for another 5 to 10 minutes to allow the shredded chicken to absorb the flavorful juices. Remove from oven and set aside.
  5. Make Dressing: Whisk together pomegranate molasses (or cranberry reduction), apple cider vinegar, lime juice, oil, and 1 tablespoon of spice mix (or harissa) until well combined.
  6. Assemble Salad Base: In a large bowl, combine chopped arugula, green onions, parsley, dill, mint, radishes, cherry tomatoes, red onion, cucumber, and pomegranate seeds.
  7. Dress Salad: Toss the salad mixture with the prepared dressing to taste, ensuring even coating.
  8. Serve: Plate the dressed salad and top it with the shredded chicken. Garnish with optional pearled couscous, feta or goat cheese, and crushed pistachios for added texture and flavor.

Notes

  • Serves 6 to 7 people, making it ideal for a family meal or entertaining guests.
  • This recipe was developed as an experiment focusing on herby, bright, and acidic salads rather than formal culinary expertise.
  • Feel free to adjust the spice mix and acid levels according to personal taste preferences.
  • Pomegranate molasses is preferred for its authentic flavor, but cranberry reduction makes an excellent substitute if unavailable.

Find it online: https://yumfoodusa.com/pomegranate-chicken-herb-salad/