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Mango Pomegranate Chicken Salad

A gorgeous colorful salad with pomegranate vinaigrette. make with or without chicken.

Course Salad
Cuisine American
Keyword easy lunch recipe, light recipe, summer recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Author Linda Spiker



  • 5 oz baby lettuce
  • 1 small ripe mango
  • 1/2 cup salted roasted cashews
  • seeds from 1/2 a pomegranate
  • 3-4 cups roasted or rotisserie chicken

Pomegranate vinaigrette

  • ½ cup extra virgin olive oil
  • ¼ cup Pomegranate juice reduction* or 1 cup pomegranate juice to make your own see instructions below
  • 2 teaspoons finely minced shallots
  • 2 tablespoons champagne vinegar
  • juice of half a lemon
  • pinch of sea salt
  • A few turns of freshly ground black pepper



  1. If you are reducing your own pomegranate juice, allow a little more time. Place 1 cup pomegranate juice in a small sauce pan and simmer till juice is reduced to 1/4 cup. Check frequently or it may disappear! Allow to cool before using.
  2. Combine all salad dressing ingredients in a bowl and whisk.


  1. Place all ingredients on a platter, dress with vinaigrette and serve.