Change Type Size Print Friendly Page Email Page

A more nutritious YOU

Want to be notified when new recipes and stories are available each month? Click here to sign up for our monthly eNewsletter to help you on your way to a more healthy and nutritious you.

Pomegranate, Quinoa and Chicken Salad

Add pomegranate to a main-course salad for a burst of flavor and good nutrition


2 c. cooked quinoa, cooled (about 1 c. uncooked)
3 small boneless, skinless chicken thighs, cooked and diced (about 1 c. packed)
2 c. baby spinach
1 medium carrot, pared and shredded
1 small red onion, thinly sliced
1 c. pomegranate arils (seeds)

Pomegranate dressing:
1 tsp. curry powder
⅛ tsp. ground ginger
½ tsp. salt
¼ tsp. pepper
¼ c. pomegranate juice
1 Tbsp. balsamic vinegar
1 Tbsp. canola oil


For the salad, combine quinoa, chicken, spinach, carrot, onion and arils in a large bowl. Toss gently, but well. For the dressing, stir together curry powder, ginger, salt, pepper and pomegranate juice in a small bowl. Stir in vinegar and oil. Pour over salad just before serving and toss gently.

Note: If desired, substitute 1 cup cooked, diced chicken breast or shrimp for chicken thighs.

Makes 4 (1 cup) servings

Nutrition information per serving: 265 calories; 9 g total fat; 14 g protein; 32.5 g carbohydrates; 31.5 mg cholesterol; 340 mg sodium; and 4.5 g dietary fiber.

Back to main page

Back To Top
Last Updated 04/10/2009