Paleo Pomegranate Chicken Salad (Gluten Free, Paleo, AIP)

This pomegranate chicken salad recipe is a cinch to put together, using left over rotisserie chicken instead of cooking from scratch. It’s light and refreshing, and is even better the next day.

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We like the plain organic rotisserie chicken from Whole Foods, but any chicken will do. Sometimes I just cut up pieces of leftover chicken thighs. You could also boil some chicken breasts and shred them, but the whole point of this recipe is to skip the cooking part. For the mayo I either make my own using Nom Nom Paleo’s recipe or use the creamy and delicious Primal Kitchen Mayo.

This gem could be easily adapted to fit anyone’s taste buds. You can sub the pomegranate seeds for raisins & shredded carrots. If you’re on the hunt for pomegranate seeds and can’t find them, Trader Joe’s sells them in a small package in the produce section. Pom seeds are juicy and have a slight tartness. They totally pop in your mouth –  like a healthy non gummy version of a gusher! So fun.


Paleo Pomegranate Chicken Salad

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prep 15 mins
total 15 mins
yield 4 servings


  • 2 cups shredded chicken (leftovers or fresh)

  • 1/2 cup finely chopped broccoli

  • 1/4 cup diced red onion

  • 1/4 cup pomegranate seeds

  • 1/4 cup mayo, homemade or Primal Kitchen

  • 1 TBS apple cider vinegar

  • salt & pepper, to taste


  1. Combine chicken, broccoli, onion, and pomegranate seeds.

  2. Add mayo and apple cider vinegar and mix until well combined.

  3. Salt and pepper to taste.

  4. Serve immediately or store in the fridge for later.

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