Pomegranate Whole30 Chopped Salad
Can’t stop, won’t stop with pomegranates in my salads! I think pomegranate is so underrated and a fabulous addition to so many dishes. This salad began with my Pomegranate Sunday Salad, which I had on repeat all December. For January, I decided to make this spin: a Pomegranate Whole30 Chopped Salad!
What Goes Into a Pomegranate Whole30 Chopped Salad
What I love most about these kinds of salads is that you can really make it your own with just a few cornerstones that take it next level. First, the chicken in this salad is so amazing. The marinade is a spin on my Passport Chicken, and it is so flavorful and juicy. It’s an absolute must do, and the leftovers are great to have on hand all week long. If you have the time, absolutely let this chicken marinate for as long as possible.
The second cornerstone is the dressing. I am truly obsessed with my Creamy Chive Dressing. It’s the perfect pairing with this chicken and the pomegranates in this Whole30 chopped salad. Make a double batch while you’re at it, because you’ll want it on everything!
Aside from the chicken, dressing, and pomegranates, feel free to make this chopped salad your own. We used avocado, green olives, and Marinated Onions, but use what you like and what you have on hand! Keep it simple, and if you’re doing Whole30, just make sure you’re using compatible ingredients.
How to Make Your Chopped Salad
Make the Chicken
First and foremost, you will need to get your chicken breasts thin cut for your chopped salad. For ease of cutting, freeze the chicken breasts for about an hour or two until they’re just partially frozen. Cut the breasts into strips, by laying them flat on a board, and covering most of the breast with one hand. Then slowly cut the breast lengthwise away from yourself. Then cut again, so you end up with 3 thin slices from each breast. Don’t worry if you don’t feel confident doing this. Feel free to purchase chicken cutlets instead of chicken breasts and skip this step!
Salt your chicken breasts and make the marinade. Combine your salt, pepper, oregano, lemon, garlic, and olive oil in a bowl. Mix well, and then distribute it over your thin cut chicken breasts in a container. Let the chicken marinate for at least 30 minutes.
In a large sauté pan over medium-high heat, heat your olive oil. Sauté your chicken breasts until browned and crispy on each side. Keep in mind: the second batch will cook a little faster because the pan will be hot.
Assemble Your Salad
Now it is time to assemble your Whole30 Chopped Salad. In a large salad bowl, add the ribboned romaine and salt your greens. Add the pomegranate seeds, olives, avocado, and chicken to the salad bowl. Add marinated onions and drizzle the creamy chive dressing to your liking and toss the salad. Enjoy!
If you make this Whole30 Chopped Salad, let me know what you think in the comments and be sure to rate the recipe! If you’re looking for more inspiration, I have tons of delicious salads on the blog. For even more fun, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok!Print
This Pomegranate Whole30 Chopped Salad is a great weeknight dinner! You can prep so much in advance and enjoy all week long!
- 5 tablespoons extra-virgin olive oil
- Juice and zest of one lemon
- 5 cloves of garlic, crushed
- 2 tablespoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 boneless, skinless chicken breasts
- 1 teaspoon kosher salt, plus more for seasoning
- 2 tablespoons olive oil, plus more
- 12 ounces baby romaine, cut into thin ribbons
- 1 to 2 medium avocados, cut into cubes
- 1 can medium pitted green olives, cut into halves
- Seeds from one pomegranate
- Marinated Red Onions, optional
- Creamy Chive Dressing
- Make the marinade: Combine the olive oil, lemon juice and zest, garlic, oregano, salt, and the black pepper together and set aside.
- Make the chicken: You will cut the chicken breasts horizontally into thirds to create thin cutlets, and will need a very sharp knife, so please be careful.
- For ease of cutting, freeze the chicken breasts for about an hour or two, or until they’re just partially frozen. Lay the breast flat on a cutting board, and place one hand on top of the breast to stabilize it. Then angle your knife so that the flat side of the blade is horizontal to the cutting board and carefully, slowly cut across the breast 1/3 at the point where it is 1/3 of its thickness. This creates a thin cutlet. Then slice the remaining piece in half in the same manner, so you end up with 3 thin cutlets.
- If you don’t feel confident doing this, feel free to purchase chicken cutlets instead of chicken breasts and skip this step. Or ask your butcher to cut these for you.
- Salt the chicken thoroughly. Place in a container with the marinade and marinate for at least an hour in the refrigerator, or overnight if you can.
- In a large sauté pan over medium-high heat, heat 2 tablespoons of olive oil.
- Sauté as many chicken cutlets as your pan will fit without overcrowding for until browned and crispy, about 3 or 4 minutes on each side depending on thickness. Set aside and continue cooking the remaining chicken, adding olive oil as needed.
- Tip: The second (and any other) batch will cook a little faster because the pan will be hot and it is recommended that you check around 2 ½ minutes per side.
- On a cutting board, cube the chicken into bite size pieces.
- In a large salad bowl, add the ribboned romaine and salt your greens. While reserving a small amount of each, add the pomegranate seeds, olives, avocado, and chicken to the salad bowl. Add marinated onions, if using, and drizzle the creamy chive dressing to your liking and toss the salad. Garnish with reserved ingredients and serve.
Teri Tip: If you want to prepare a fourth chicken breast with the marinade and cook, it makes for great leftovers that you can have later.
Keywords: whole30 chopped salad, chopped salad