Honey, Pomegranate, Pecan Chicken Salad Lettuce Wraps Recipe


Chicken Salad:

  • 1 pound cooked chicken breast, shredded or chopped
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped pecans
  • 1/4 cup finely chopped celery
  • 1 green onion, thinly sliced

Yogurt Dressing:

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

For Serving:

  • 8-12 large lettuce leaves (butter lettuce, Bibb lettuce, or romaine)


  • Prepare the chicken: If your chicken isn’t already cooked, you can poach, bake, or grill it. Once cooked, let it cool and then shred or chop it into bite-sized pieces.
  • Make the dressing: In a medium bowl, whisk together the Greek yogurt, honey, Dijon mustard, salt, and pepper until smooth and creamy.
  • Assemble the chicken salad: In a large bowl, combine the shredded chicken, pomegranate seeds, chopped pecans, celery, and green onion. Pour the yogurt dressing over the chicken mixture and stir gently to coat everything evenly.
  • Taste and adjust: Give your chicken salad a taste and adjust the salt, pepper, or honey if needed.
  • Prepare the lettuce wraps: Wash and dry the lettuce leaves.
  • Assemble and serve: Place generous scoops of the chicken salad into each lettuce leaf. Garnish with additional pomegranate seeds if desired. Serve immediately for the best texture.


Make it ahead: You can prepare the chicken salad a day in advance and store it in the refrigerator. Assemble the wraps just before serving.


  • Add other chopped vegetables like red onion or bell pepper for more crunch.
  • Swap the pecans for walnuts or almonds.
  • If you don’t have pomegranate seeds, dried cranberries make a great substitute.

Storage: Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.


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