Chicken Salad with Pomegranate and Pistachios

Name: Chicken Salad with Pomegranate and Pistachios
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts, patted dry; 1 tbsp (15 ml) olive oil; kosher salt, to taste; freshly ground black pepper, to taste; 6 cups (180 g) mixed salad greens or romaine lettuce, roughly torn; 1 cup (180 g) pomegranate arils (seeds); ¾ cup (85 g) roasted, unsalted pistachios, shelled; ½ medium (75 g) red onion, thinly sliced; ½ cup (15 g) fresh flat-leaf parsley, coarsely chopped; ¼ cup (10 g) fresh mint leaves, coarsely chopped; 3 tbsp (45 ml) fresh lemon juice; ¼ cup (60 ml) extra-virgin olive oil; 1 clove (3 g) garlic cloves, minced; ¼ tsp (½ g) ground cumin; 1 tbsp (15 ml) pomegranate molasses (optional)

From the MyKitchenBank Kitchen

A vibrant Middle Eastern–inspired salad combining tender cubed chicken breast with juicy pomegranate seeds, crunchy roasted pistachios, and fresh herbs. The bright lemon dressing with cumin brings everything together with warm, tangy flavors. Serve over mixed greens for a nutritious, satisfying meal that's elegant enough for entertaining yet quick enough for weeknight dinners.

Prep: 10 min
Cook: 14 min
Wait: 5 min
Total: 30 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

For the chicken
1½ lbs (680 g) boneless, skinless chicken breasts, patted dry
1 tbsp (15 ml) olive oil
kosher salt, to taste
freshly ground black pepper, to taste
For the salad
6 cups (180 g) mixed salad greens or romaine lettuce, roughly torn
1 cup (180 g) pomegranate arils (seeds)
¾ cup (85 g) roasted, unsalted pistachios, shelled
½ medium (75 g) red onion, thinly sliced
½ cup (15 g) fresh flat-leaf parsley, coarsely chopped
¼ cup (10 g) fresh mint leaves, coarsely chopped
For the lemon dressing
3 tbsp (45 ml) fresh lemon juice
¼ cup (60 ml) extra-virgin olive oil
1 clove (3 g) garlic cloves, minced
¼ tsp (0.5 g) ground cumin
1 tbsp (15 ml) pomegranate molasses (optional)

Equipment (8)

Large skillet (10–12 inches / 25–30 cm)
Cutting board
Large bowl or individual serving plates
Small bowl for dressing
Meat thermometer (instant-read preferred)
Sharp chef's knife
Whisk
Tongs or spatula

Steps

Before you start

Pat the chicken breasts dry with paper towels before cooking—this helps them brown evenly and develop a golden crust.
Have all ingredients prepped and arranged before you start cooking (mise en place); the actual cooking and assembly will be quick.
Use a meat thermometer to accurately gauge doneness without guessing or cutting into the meat.
If making ahead, cook the chicken and prepare the dressing separately; assemble the salad just before serving to keep the greens crisp.

1
Prepare ingredients
- Pat the chicken breasts dry with paper towels.
- Thinly slice the red onion; if you prefer a milder bite, cover with ice water and let sit for 5 minutes, then drain well.
- Coarsely chop the fresh parsley and mint.
- Arrange the mixed greens in a large serving bowl or on individual plates.
- Have the pomegranate seeds and pistachios ready to use.
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Ready when: All ingredients prepped and ready to use
Tip: Setting up mise en place—all ingredients prepared and organized—will make cooking and assembly seamless.
2
Heat skillet and season
- Place a large skillet (10–12 inches / 25–30 cm) over medium-high heat.
- Add 1 tablespoon (15 ml) of olive oil and let it warm until it shimmers, about 1–2 minutes.
- While the oil heats, season both sides of each chicken breast generously with kosher salt and freshly ground black pepper.
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Ready when: Oil shimmers; a drop of water added to it dances across the surface
3
Sear the chicken
- Carefully lay the chicken breasts flat in the hot skillet.
- Do not move them—let them cook undisturbed for 3–4 minutes until the undersides turn golden brown and the chicken releases easily when gently nudged with tongs.
- This develops a flavorful, golden crust.
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Ready when: Golden-brown crust on the bottom; chicken releases easily from the pan
Tip: Resist the urge to move the chicken too early; the crust forms only when left undisturbed. If it sticks to the pan, the crust isn't ready yet.
4
Flip and cook throughOven 165°F / 75°C
- Flip the chicken breasts and reduce the heat to medium.
- Continue cooking for 8–10 minutes, until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the breast.
- The exterior should be pale golden on all sides.
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Ready when: Internal temperature of 165°F (74°C); pale golden exterior
Tip: Use a meat thermometer for accuracy; estimating can lead to either overcooked (dry) or undercooked (unsafe) chicken.
5
Rest the chicken
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
- This allows the juices to redistribute throughout the meat, ensuring tender, moist pieces when you cube them.
6
Cube chicken and make dressing
- Once the chicken has cooled slightly, cut the breasts into roughly ½-inch (1.25 cm) cubes and set aside.
- In a small bowl, whisk together 3 tablespoons (45 ml) of fresh lemon juice, ¼ cup (60 ml) of extra-virgin olive oil, 1 minced garlic clove, ¼ teaspoon (0.5 g) of ground cumin, salt, and freshly ground black pepper to taste.
- If using pomegranate molasses (optional), add 1 tablespoon (15 ml) for a deeper, slightly tangy flavor.
- Whisk until well combined.
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Ready when: Chicken is cubed; dressing is whisked smooth and well combined
Tip: If the dressing separates (oil and lemon juice part ways), whisk it again just before serving.
7
Assemble and serve
- Distribute the warm or chilled cubed chicken over the bed of mixed greens.
- Scatter the pomegranate seeds, pistachios, drained red onion slices, chopped parsley, and chopped mint across the top.
- Drizzle the lemon dressing generously over the entire salad, gently toss to combine, and serve immediately.
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Ready when: All ingredients are combined and lightly dressed
Tip: Dress the salad just before serving to keep the greens crisp and fresh.

Good to know

Tips

Use a meat thermometer to ensure the chicken reaches a safe 165°F (74°C) without overcooking, which dries out the meat and ruins the salad.
Don't skip resting the chicken; this crucial step redistributes juices, keeping the meat tender and moist instead of tough and stringy.
If your pomegranate is very juicy, drain the arils well before adding them to prevent the salad from becoming soggy.
To easily seed a pomegranate, cut it in half and hold it cut-side down over a bowl. Tap the back with a spoon to release the arils, letting them fall into the bowl.

Make ahead

Cook the chicken breasts up to 1 day ahead and store in an airtight container in the refrigerator. Make the dressing up to 2 days ahead. Wash and dry the greens ahead of time. Chop the herbs and slice the onion up to 4 hours ahead. Assemble the salad just before serving to keep the greens from wilting.

Storage & reheating

Refrigerator: Individual components keep for up to 3 days. An assembled salad will keep for 1 day but the greens will wilt; dress and serve immediately. Freezer: Not recommended. Serve cold or at room temperature; do not heat the salad.

Substitutions

boneless, skinless chicken breasts → turkey breast (boneless, skinless). Use the same amount; cooking time is the same. Turkey will be slightly leaner and have a milder flavor.
roasted, unsalted pistachios, shelled → walnuts or toasted almonds. Use the same amount; both nuts work beautifully and offer a slightly earthier, different flavor profile.
pomegranate arils (seeds) → pomegranate juice. If fresh pomegranate seeds are unavailable, drizzle 2 tablespoons of pure pomegranate juice over the salad for color and acidity.
fresh mint leaves → fresh basil or additional parsley. If mint is unavailable, use fresh basil or increase the parsley to ¾ cup total for a different but equally delicious herb blend.