I have a confession. First, I have never made chicken salad. Second, I don’t think until I’ve tried a waldorf salad I ever thought that a chicken salad could be delicious. I’m no expert, but I think it’s safe to say that when you add chicken, lemon juice, walnuts, and the kitchen sink you’ll get magic. And that’s exactly what happened.
You can omit whatever you like from the below recipe but I just thought what would be appealing, both visually, texturally, and …. well that’s it.
Chicken Salad with Walnuts and Pomegranates
(makes approx 6 cups)
- 2 chicken breasts, boiled in salted water and diced/ cubed
- 3 tbsp nigella seeds, or black sesame seeds
- 1/2 cup or more of pomegranate seeds
- About a handful of shredded sweet cabbage
- juice from one lemon
- generous salt and pepper shaking
- approx 1 cup chopped walnuts
- approx 1 1/2 cups grapes, cut in half
- 2 celery stalks, cut in half lengthwise, and sliced
- 2 cups of light mayo
- 2 tbsp dried basil
Start off by dicing the chicken, if you haven’t already done so. Make sure that it’s not just in cubes, but in actual small pieces, the size of a grape, no larger. This really helps with the consistency of most salads you’re used to, like in the markets or restaurants. Add in the nigella and pomegranate seeds. Add in the cabbage (mine was already pre-shredded thanks to Trader Joe’s) and squeeze the juice of a lemon over the whole thing; add zest if you like as well. I was too lazy to be honest.
Add the salt and pepper and mix together.
Add in the walnuts, grapes (cut in half), celery and basil. Finish off with Mayo. Stir until everything is coated. Add or decrease the amount of the mayo based on your taste. About 2 cups was just right for me to coat everything and not be COVERED in the mayo. Which would be too overpowering. If you can’t find pomegranate seeds, I’d recommend adding in apples for added crunch.