Best Pomegranate Chicken Salad Slow Cooker Recipes

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POMEGRANATE-CHICKEN SALAD



Pomegranate-Chicken Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup mayonnaise
1/2 cup fat-free plain yogurt
1/4 cup Dijon mustard
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper
1 rotisserie chicken, shredded
1 cup pomegranate seeds
2 tablespoons chopped fresh chives
1 stalk celery, sliced
Baby arugula, for serving, optional

Steps:

  • Combine the mayonnaise, yogurt, Dijon mustard, lemon juice and some salt and pepper. Taste and adjust seasonings as needed.
  • Add the shredded chicken, pomegranate seeds, chives and celery to a bowl. Pour some of the dressing around the sides of the bowl and toss to combine. Add more dressing as desired. Taste and adjust seasonings as needed.
  • Serve on top of some baby arugula if using.

FESENJEN OR CHICKEN WITH WALNUTS & POMEGRANATE (SLOW COOKER)



Fesenjen or Chicken With Walnuts & Pomegranate (Slow Cooker) image

This is one of those times that you are surprised by the result when it is so easy to prepare. Also a rare treat to have something out of the slow cooker that I would serve at a dinner party :) I served with steamed rice. Adapted from Secrets of Slow Cooking.

Provided by Chandra M

Categories     Chicken Thigh & Leg

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs skinless chicken thighs
2 cups walnuts
1 bay leaf
1 2/3 cups water
1/2 cup sugar
1/2 cup pomegranate molasses
1/2 cup fresh pomegranate seeds (to garnish) or 1/2 cup dried barberries (to garnish)

Steps:

  • Place chicken thighs on the bottom of the slow cooker.
  • In a large skillet, toast the walnuts over med-high heat about 3 minutes.
  • Transfer walnuts to a food processor and "finely" chop them.
  • Add the walnuts to the slow cooker.
  • Add the water & bay leaf to the cooker and cover.
  • Cook on low for 4 hours or until chicken is tender & reads 180F on an instant read thermometer.
  • Use tongs to remove the chicken.
  • Pull the meat off the bones & set the meat aside.
  • Turn the cooker to high and stir in the sugar and pomegranate molasses.
  • Cook 1 hour or until the sauce is thickened and simmering. (If you prefer a thicker sauce, transfer it to a saucepan instead and boil for 20-25 minutes).
  • Return the chicken to the sauce and cook until the chicken is heated through.
  • Discard the bay leaf.
  • Serve sprinkled with pomegranate seeds.

Nutrition Facts : Calories 767.3, Fat 47.3, SaturatedFat 5.9, Cholesterol 188.2, Sodium 200.1, Carbohydrate 37.1, Fiber 4.8, Sugar 29.4, Protein 53.8

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