Chicken Salad with Carrot and Pomegranate Tabbouleh Recipe

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Spice up your chicken salad with a little carrot ribbon and pomegranate tabouleh.
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“Lunchbox Salads” by Naomi Twigden and Anna Pinder will turn lunch "al-desko" into an inspiring midday meal.


    • 2/3 cup quinoa
    • 2 skinless boneless chicken breasts
    • olive oil
    • 6 spring onions or scallions (white bulbs and most of green)
    • 10 cherry tomatoes
    • 4 carrots
    • 2 tablespoons finely chopped fresh mixed herbs (parsley, mint, chives)
    • 2 handfuls of pomegranate seeds
    • lemon juice


    • Put the quinoa, 1-1/5 cups water and a pinch of salt in a medium pot and bring to a boil. Reduce heat to low, cover and simmer 15–20 minutes until the liquid has been absorbed. Fluff with a fork.
    • While the quinoa is cooking, finely slice the chicken and place in a frying pan with a little oil and seasoning. Finely slice the spring onions and add to the pan. Fry over medium-high heat for 7–10 minutes until the chicken is cooked through, stirring frequently.
    • Combine the quinoa, chicken and spring onions in a bowl. Cool.
    • Halve the cherry tomatoes. Peel the carrots and slice into ribbons with a peeler. Add the tomatoes and carrots to the bowl, then mix through the herbs and pomegranate seeds. Season to taste with salt, pepper, lemon juice and olive oil.
    • To pack: Spoon into two lunchboxes.
    • More from Lunchbox Salads:
      Excerpted from Lunchbox Salads: More than 100 Fast, Fresh Filling Salads for Every Weekday by Naomi Twigden and Anna Pinder. 
      Mighty Salads

      Real Food Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. Order from the MOTHER EARTH NEWS Store or by calling 800-234-3368.


    Create a delicious and healthy chicken salad recipe in a jar with vegetables, fruit, and quinoa for an on-the-go lunch.

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