Save My neighbor brought this to a potluck last winter and I kept going back for seconds. The pomegranate seeds caught me off guard in the best way, little jewels that popped against all that creamy dressing. I asked for the recipe right there in the kitchen while she was wrapping up leftovers. She laughed and said she just threw it together because she had a pomegranate sitting on the counter. Sometimes the best dishes happen like that.
I made this for my sister when she visited in December and she kept talking about the colors. The red and green felt festive without trying too hard, and the crunch from the croutons made her forget she usually avoids pasta salads. We ate it in the living room with the lights low and she said it tasted like celebration food that didnt make her feel tired afterward.
Ingredients
- Boneless skinless chicken breasts: I pound them to even thickness so they cook through without drying out, and resting them before slicing keeps all the juice inside.
- Penne or fusilli pasta: The ridges and tubes catch the dressing better than smooth noodles, and I always cook it one minute less than the box says.
- Romaine lettuce: It stays crisp even after tossing with dressing, unlike softer greens that wilt into nothing.
- Pomegranate arils: I buy them pre-seeded when Im tired, but deseeding a whole fruit in a bowl of water makes the job almost meditative.
- Mayonnaise: The base of the dressing, and using full-fat makes it cling to the pasta without breaking.
- Grated Parmesan cheese: Freshly grated melts into the dressing smoother than the pre-shredded kind, which tends to clump.
- Lemon juice: Brightens the whole dish and balances the richness, I taste as I go and sometimes add a little more.
- Greek yogurt or sour cream: Adds tang and makes the dressing feel lighter without losing creaminess.
- Dijon mustard: Gives a subtle sharpness that keeps the dressing from tasting flat.
- Worcestershire sauce: A little umami depth that you dont quite notice but would miss if it wasnt there.
- Garlic clove: I mince it fine so no one bites into a chunk, just a warm background hum.
- Croutons: I use store-bought because homemade ones disappear before I finish assembling the salad.
- Shaved Parmesan cheese: I use a vegetable peeler to get thin curls that look elegant and melt on your tongue.
Instructions
- Cook the pasta:
- Boil it in well-salted water until it still has a little bite, then drain and rinse under cold water to stop the cooking. I toss it with a tiny drizzle of olive oil so it doesnt stick into a clump while I finish everything else.
- Prepare the chicken:
- Season both sides with olive oil, salt, and pepper, then cook in a hot pan or on a grill until golden and firm to the touch. Let it rest on a cutting board while you make the dressing, then slice it thin on a diagonal so every piece looks generous.
- Make the dressing:
- Whisk together mayonnaise, Parmesan, lemon juice, yogurt, mustard, Worcestershire, and garlic until smooth and creamy. Taste it and adjust with more salt, pepper, or lemon if it needs brightness.
- Toss everything together:
- Combine pasta, chopped Romaine, sliced chicken, and half the pomegranate arils in a big bowl, then pour the dressing over and toss gently until everything is coated. I use my hands sometimes because tongs can bruise the lettuce.
- Garnish and serve:
- Divide onto plates and top with croutons, shaved Parmesan, the remaining pomegranate arils, and parsley if you have it. Serve right away so the croutons stay crunchy and the lettuce stays perky.
Save My husband usually picks around salads but he finished his plate and asked if there was more chicken. I realized it was the pomegranate that kept him interested, each bite a little different from the last. It felt good to make something that surprised both of us, even on a random Wednesday.
Serving Suggestions
I serve this with garlic bread on the side when I want to stretch it for extra people, or with a light white wine when it feels like an occasion. It works as a main dish or a big side at a barbecue, and I have brought it to picnics in a covered bowl with the dressing in a jar so people can toss it themselves.
Storage and Make-Ahead Tips
If you want to prep ahead, cook the pasta and chicken the night before and keep them in separate containers in the fridge. Store the dressing in a jar and the toppings in a small bag, then assemble everything cold just before serving. It holds up for about a day in the fridge once dressed, but the croutons will soften and the lettuce will lose some of its snap.
Variations and Substitutions
You can swap rotisserie chicken to save time, or use leftover grilled chicken from another meal. I have added crispy bacon when I had some, and it made the whole thing feel more indulgent. Kale works in place of Romaine if you massage it with a little olive oil first, and baby spinach is fine if you toss it at the very last second.
- Try adding anchovy fillets to the dressing for a more traditional Caesar punch.
- Use whole wheat or chickpea pasta if you want more fiber or protein.
- Toss in dried cranberries instead of pomegranate when fresh arils are hard to find.
Save This dish reminds me that a little color and crunch can turn a regular dinner into something that feels special. I hope it lands on your table when you need that kind of lift.
Recipe FAQs
- → Can I use different pasta types for this dish?
Yes, penne or fusilli work best as they hold the dressing well, but farfalle or rotini are also good alternatives.
- → How should the chicken be cooked for best flavor?
Grilling or pan-searing the chicken until golden ensures juicy, flavorful slices that complement the pasta and dressing.
- → Is there a substitute for pomegranate seeds?
You can use fresh cranberries or red currants for a similar tart, juicy burst if pomegranate seeds are unavailable.
- → What can enhance the dressing's flavor?
Adding a small minced garlic clove and Worcestershire sauce balances creaminess with depth and tanginess.
- → Can this be prepared ahead of time?
Yes, but keep the dressing separate and toss just before serving to preserve the fresh textures and flavors.