Today I’m sharing a lighter recipe that you can feel good about eating – Mayo-Free Honey, Pomegranate, Pecan Chicken Salad Lettuce Wraps!
I’ve had the combo of chopped chicken tossed with sweet-tart pomegranate seeds, crispy green onions, and buttery pecans smothered in a cool and creamy honey-Dijon-spiked Greek yogurt dressing, then stuffed into fresh lettuce leaves, on my mind for months now and thought this would be the perfect time to share it.
If your holidays are anything like my family’s, they’re brimming with rich and indulgent foods that are more than great-tasting. They’re tradition! Since they only make an appearance two or three times a year I don’t feel a bit guilty savoring all my favorites. The next day though? Totally craving something light and healthy, like these chicken salad lettuce wraps.
Sweet and tart, creamy and crunchy, fresh and light – they are awesome. Better yet, the chicken salad mix stays good for 3-4 days afterwards so you can enjoy lettuce wraps for lunch all week long. PLUS this dish would be perfect to use leftover Thanksgiving turkey in. It’s a simple turkey for chicken swap!
I’m a firm believer in eating with our eyes first, and this colorful combination of red and green is so inviting. Packed with protein and satisfying flavors – you’ve got to give this recipe a try this holiday season!
Start by cooking 1 large chicken breast (this recipe will serve 1-2 but is easily scalable to feed more.) You could use fresh or leftover sauteed, grilled, or rotisserie chicken, though I almost always prefer poaching chicken for chicken salad. All you’ll need to do is drop the chicken into a pot of boiling, salted water for about 10 minutes or until cooked through. When it’s cool enough to handle, chop it up!
Meanwhile, make the mayo-free dressing for the chicken salad. I don’t have a huge aversion to mayonnaise, I just really like this dressing made with cool and creamy Greek yogurt accented with a drizzle of honey. Add 4oz plain Greek yogurt, 2-1/2 teaspoons honey, 1 teaspoon Dijon mustard, and plenty of salt and pepper to a large bowl then mix to combine.
Next get the other ingredients ready, starting with 1/4 cup pomegranate seeds or arils. I think I was 26 or 27 the first time I ever had a fresh pomegranate. They just weren’t around a whole lot growing up, and it’s really only been in the last four or five years that they’ve become a grocery store staple in the fall and wintertime.
If you’re in the same boat I 100% encourage you to give them a try sometime. Pomegranate seeds are like little culinary jewels vacuum-packed with sweet-tart juice, and are higher in antioxidants than red wine and green tea. Love ’em! Trader Joe’s and Costco sell pomegranate seeds out of the fruit, but if you can’t find them, or want to save a few bucks (they can be pretty pricey) I’ll show you how to seed a pomegranate yourself.
Start by picking a pomegranate with a deep red hue that’s largely unblemished (though a few scuff marks are fine,) and is heavy for its size. Pick a few up and you’ll be able to tell which ones are heavier than others. Wash the pomegranate then use a sharp knife to cut halfway down the fruit through the blossom end. Tuck your thumbs inside the cut then pry the two halves apart. I like this partial cut method vs cutting all the way through as it preserves more seeds and prevents the juice from seeping out everywhere.
(FYI don’t wear white when handling pomegranates as the juice can stain!)
Partially cut each half using the same method to create quarters. Isn’t this just the prettiest sight you’ve ever seen?
Now it’s time to get all those juicy seeds out! There are a few popular methods for de-seeding a pomegranate, but the following is my tried and true method which produces zero mess and only takes about 5 minutes total.
Fill a large bowl with cold water then submerge one of the pomegranate quarters inside and use your fingers to pop the seeds out (they should loosen easily.) Do the same with the remaining three quarters then scoop out any pith that rises to the top.
Give the seeds a good rinse while picking out any pieces of pith that you might have missed, then you’re set!
Each medium-sized pomegranate should yield about 1-1/2 cups pomegranate seeds. They are FABULOUS when sprinkled onto salads, oatmeal, yogurt, or just popped like skittles. You can even use them to make fresh pomegranate juice!
For this recipe they’re combined with a cast of savory characters including the aforementioned chicken plus 1/4 cup pecans halves that have been roughly chopped, and 1 chopped green onion.
Add the ingredients to the honey-Greek yogurt dressing then mix until everything is well coated.
Finally, prep the lettuce wraps. I adore butterhead lettuce for wraps. I’ve used them before for my Kung Pao Chicken Lettuce Wraps and Thai Steak Lettuce Wraps because they’re the perfect size for a 3-4 bite handheld lettuce wrap. That said, if you can’t find this type of lettuce around you, use regular iceberg, Boston bibb, or even endive instead!
Scoop the chicken salad onto the lettuce leaves, garnish with a few fresh pomegranate seeds, then enjoy!
Honey, Pomegranate, Pecan Chicken Salad Lettuce Wraps (Mayo-Free!)
Ingredients
- 1 large chicken breast 7-8oz, cooked then chopped or shredded
- 1/4 cup fresh pomegranate seeds plus more for garnish
- 1/4 cup pecan halves roughly chopped
- 1 green onion chopped
- 4 oz plain Greek yogurt
- 2 1/2 teaspoons honey
- 1 teaspoon Dijon mustard
- salt and pepper
- Butterhead lettuce leaves or any other lettuce with a big leaf
Instructions
- Combine Greek yogurt, honey, Dijon mustard, salt, and pepper in a large bowl then stir to combine.
- Add chicken, pomegranate seeds, chopped pecans, and green onion then mix to combine. Taste then adjust salt and pepper if necessary, and then scoop into lettuce leaves and serve.
Notes
- This chicken salad will keep well in the fridge for 3-4 days.
Nutrition
Honey, Pomegranate, Pecan Chicken Salad Lettuce Wraps are TOTAL feel good food! Chicken salad is such a popular lunch-time staple but I really thing the addition of juicy pomegranate seeds and a drizzle of honey gives this version a little somethin’ somethin’ over other versions. Enjoy!
Christina @ The Beautiful Balance 11.17.2014
Greek yogurt is such an awesome substitute for mayo!
Danni 11.17.2014
This recipe looks so good! Will be trying this for tomorrow’s lunch!
Christy @TheMuddyApron 11.17.2014
You take such beautiful food photographs! I love chicken salad and the textures look amazing.
Tracy 11.17.2014
I’m jealous that you probably made a nice dent in your Xmas shopping! And what a fun way to spend time with your mom, too.
What do you think of simplifying the dressing further by using honey dijon in place of honey and dijon? I’m out of dijon but have the honey version on hand. How much do you think I should use? 3.5 teaspoons?
Jennifer @ Show Me the Yummy 11.17.2014
What a fun tradition…looks like the perfect weekend :) I love using greek yogurt and butter lettuce for chicken salad wraps, too! I’ll have to try your variation!
Bell Santiago 11.17.2014
This sounds and looks delicious!! I love pomegranate seeds and healthy food so this is perfect! Definitely going to make this, also lived the way it was written ♥
Tommy 11.17.2014
Yes…Ikea for the win!! Those little 2-packs of 4×6 & 5×7 frames are super cheap so clutch. Can’t wait to see gallery wall updates!
Julie 11.17.2014
These look fabulous! Don’t think I’ll be able to wait ’til after Thxgiving to try. And yes, your mom looks beautiful – you both do. What a great trip!
Amy 11.17.2014
I love hearing about your annual Christmas shopping at the MOA! FYI, there is a great new premium outlet mall in Eagan MN just 10 minutes south of Bloomington off of Cedar Ave. Great stores and shopping:)They have a Le Creuset store too:) Ooh la la!
Ellen @ My Uncommon Everyday 11.17.2014
Your shopping tradition sounds like such fun! It’s so nice that you and your mom make time to do that together. And those wraps are so pretty and fresh! I love your festive addition of pecans and pomegranate seeds.
Nicola Miller 11.17.2014
Thanks for the reply- that is good to know.
Nicola Miller 11.17.2014
This looks lovely and crunchy. What does it keep like as I have found that yoghurt can sometimes separate if it is left for a few hours, even in the fridge.
I have eaten pomegranate with lamb too (Nigella recipe) so this is something different to try.
Kristin 11.17.2014
Since it’s made with Greek yogurt it doesn’t separate. Stayed nice and creamy for 4 days in my fridge!
Amy 11.17.2014
These look super delicious and as a mayo-hater, I appreciate that it’s made sans mayonnaise. And I love that you and your mom have that Mall of America shopping tradition. So special when we, as adults, create new and meaningful traditions.
Chicago Jogger 11.17.2014
I love the crunch you added to this dish! Looks like a great combination for lunch.
Joanna @ Everyda Made Fresh 11.17.2014
I am so happy to see a yummy healthy recipe! We are all so bombarded with Thanksgiving feasts that I have gotten caught up and gained a few pounds over the last few weeks. This is a happy moment! I love that you took this and added a festive touch because now when I make this for my lunches to take to work I won’t feel blah!
Lindsey @ Simply Lindsey 11.17.2014
I loveeee chicken salad, especially with holiday mix ins! This recipe looks delicious! I like adding dried cranberries to my chicken salad around this time of year.
Maryea {Happy Healthy Mama} 11.17.2014
Wow–I love the looks of this!! What a great idea to use yogurt instead of mayo. I’ll bet that gives it a great tangy flavor!
Kelley 11.17.2014
This looks fab–I have two poms in my kitchen that I’ve been saving. Can’t wait to try! And your son with those Christmas lights is too adorable :)
xo
Bri | Bites of Bri 11.17.2014
These look so good! I am always trying to stay far away from chicken salad because of the mayo. Now I don’t have to! And, I’m sure this would be delicious with turkey next week :)
Aine @ Awkward Irish Girl Blogs 11.17.2014
These look so good! Pomegranate seeds make any food look so much prettier.