Pasta Salad with Chicken and pomegranate

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"Holiday season building up and totally in the air πŸŽ…. And im thankful for everything in my life, including this beautiful salad i made! Greens, chicken, chorizo, pasta, brussel sprouts and pomegranate seeds! Woohoo! We loved it 😍😍😍"
-- @penelopesfoodblog
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  • Recipe Card
Prep time 10mins
Cook time 8mins
Serves or Makes: 6 people

Recipe Card


  • 3/4 cups pasta, dry and uncooked,
  • 2 cups chicken meat, shredded,
  • 1 cup lettuce, roughly chopped, about 1 small lettuce head,
  • 10 brussel sprouts, thinly sliced,
  • 3 ounces chorizo, sliced,
  • 1 pomegranate, seeded,
  • 1/2 cup extra virgin olive oil,
  • 5 teaspoon mustard,
  • 2 teaspoon balsamic vinegar,
  • 2 teaspoon sesame oil,
  • 1/3 cup orange juice,


  • Step 1

    Boil the pasta according to packet instructions, dry in a colander and set aside.

  • Step 2

    Chop the lettuce into chunky pieces. Thinly slice the brussels sprouts, shred the chicken meat and slice up the chorizo.

  • Step 3

    If you have whole pomegranates, slice of the two edges first. Then peel off the skin as if you were peeling clementines then the pomegranate will come apart in pieces. You can deseed it easily. Alternatively you can buy pomegranate seeds from the store.

  • Step 4

    For the vinaigrette: In a bowl put the mustard and 3-4 tbsps of the olive oil. Mix really well until the two ingredients are nicely combined.

  • Step 5

    Thereafter, you add the rest of the olive oil and mix again. Finally, add the balsamic vinegar, sesame oil and orange juice and give it a last mix.

  • Step 6

    Recipe Notes Depending on the type of olive oil you are using the vinaigrette will be less or more bitter. If it's too bitter, you can balance it out with more orange juice. Keep in mind that it will dilute a lot when mixed in the salad, therefore the taste will be weaker.

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