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Pomegranate Green Bean Chicken Salad

Pomegranate Green Bean Chicken Salad


Winter has hit, and it's tempting to reach for the warm comfort food. It can be hard to eat cold salad when it's freezing outside, so here's a warm alternative - green bean chicken salad, with crunchy pomegranate seeds and peanut butter dressing.

Never had peanut dressing before? Think it sounds strange? Give it a try! You might be pleasantly surprised. It's sweet and spicy with a little bit of tang.

The most important part of this recipe is cooking the green beans to perfection.

Cut the ends off the green beans, put them in a pot and cover with water. Cover the pot, put it on the stove, and turn the flame up high.

As soon as the water comes to a rolling boil, tip the green beans into a colander and run cold water over them. Food can continue to cook from its own heat, even when it's off the fire. It's important to run the green beans under cold water to prevent that from happening, which would make them too soft.

When they're ready, the green beans will be right green and cooked, but still have a crunch.

For the chicken, you can use any leftover chicken you have around, as long as it's not flavored too strongly. I used oven-baked shnitzel. (Dip thin cutlets into egg, then into breadcrumbs. Put them on a pan, drizzle with oil and bake on 425 for 20 minutes). Cut the chicken into small pieces.

Toss the green beans with the chicken and pomegranate seeds.

To make the dressing, you'll need peanut butter, vinegar, soy sauce, garlic powder, red pepper flakes, sugar and water.

Put the peanut butter in a small saucepan and turn the heat on very low. The peanut butter will start to soften slightly. Add the vinegar, soy sauce and water very slowly, mixing in one direction until fully incorporated. Stir in the sugar, garlic powder and red pepper flakes until the mixture is smooth. Remove from the fire.

If you're serving the salad immediately, pour the dressing over now. Otherwise, put the dressing in a container into the fridge for later. You can serve this salad warm or cold or at room temperature.

When you're dressing the salad, start with a small amount of dressing. Mix it in, taste and decide if you want to add more. You don't necessarily need all of it.

Eat and enjoy!

Salad Ingredients

  • 1 lb. green beans
  • Seeds of 1 pomegranate
  • 2 cups chicken, cubed

Salad Directions

  1. Cut the ends off the green beans, put them in a pot of water and turn the flame on high. When the water comes to a rolling boil, pour the green beans into a colander and rinse with cold water. They should be bright green and cooked, but still crunchy.
  2. Cut the chicken into cubes. You can use any cooked or leftover chicken you have as long as it's not flavored too strongly. I used oven-baked shnitzel. (Dip thin cutlets into egg and into breadcrumbs. Put the pieces on a baking pan, drizzle with oil and bake on 425 for 20-25 minutes.)
  3. Mix the green beans, pomegranate seeds and chicken. Add the dressing, mix and serve.

Dressing Ingredients

  • 3 tbsp. peanut butter
  • 4 tbsp. vinegar
  • 1.5 tbsp. soy sauce
  • 1/4 tsp. garlic powder
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. water
  • 5 tbsp. sugar (6 tbsp. if you're using natural, unsweetened peanut butter)

Dressing Directions

  1. Put the peanut butter in a small saucepan and turn the heat on very low. The peanut butter will start to soften. Stir it a little to make sure it doesn't stick to the bottom of the pot and burn.
  2. Slowly add in the vinegar, soy sauce and water, one tablespoon at a time. Mix in one direction. Add the garlic powder, red pepper flakes and sugar.
  3. Mix until all ingredients are thoroughly combined. Turn off the fire.
  4. If serving immediately, pour the dressing straight over the salad ingredients. Or, pour it into a container and refrigerate for later.
  5. NOTE: Some people like their salads more dressed, some prefer them lighter. Start by pouring on some of the dressing, taste it and see how much more you want to add.

What's your favorite healthy winter dish?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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Miriam Szokovski December 24, 2013

Thank you So glad you and your husband enjoyed this dish, Amanda. And thanks for coming back to let me know - I appreciate it! Reply

Amanda Seattle , Wa via December 24, 2013

This is a delicious dish! My husband and I could not stop raving about this recipe! We look forward to having this again. I substituted sunflower butter for the peanut butter, and you really could not tell a difference. This dressing is amazing. Thank you for sharing this wonderful recipe. Reply

Miriam Szokovski December 18, 2013

Pomegranate Seeds Yes! You can eat the entire seed. Crunch down and enjoy! Reply

unicewithau Atlanta December 17, 2013

you eat the pomegranate seeds ?
I thought you only ate the fruit part around them! Do you actually crunch down on them and eat them? I'm amazed that I never knew you could do that! Reply

Miriam Szokovski December 17, 2013

Bowl Glad you asked about that Naomi! No, the red dots have nothing to do with warding off the evil eye. It is how I mark my dishes and utensils meat, dairy or pareve. Red for meat, blue for dairy, green for pareve.

Shira - glad you enjoyed, thanks for sharing! Reply

Shira Crown Heights December 16, 2013

Taster!! I just tasted this at my mom's house- she said you sent her a preview of your upcoming blog. It was outrageously delicious!! The peanut butter taste is shockingly delicious with the chicken and green beans.

Maybe most shocking of all was that my kids loved it too! Reply

Naomi brooklyn December 15, 2013

curious... red dots Do the red dots on either side of the wooden chopping bowl have something to do with warding off the evil eye, or what? because i often think the evil eye is upon me when I cook, and that is why my food flops so often. sigh. Reply

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