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Chicken Salad with Blue Cheese, Radicchio and Pomegranate
Clodagh McKenna's Roast Chicken with Clementine and Rosemary Butter + Roast Chicken Salad with Blue Cheese, Radicchio and Pomegranates + Chicken and Chestnut Risotto
Nathan Congleton / TODAY
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(25 rated)
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Sharp radicchio, sweet pomegranate seeds and savory blue cheese dress up leftover roast chicken for a main course salad that's anything but ordinary. It’s so visually beautiful and all the flavors are so good together, plus there is no cooking involved!

Technique tip: Don’t dress the salad until you are ready to serve, so that the salad doesn’t become soggy.

Swap option: You can swap goat cheese in for the blue cheese.


  • Salad

    • 4 cups roast chicken, pulled or sliced 
    • 24 radicchio leaves
    • 2 cups blue cheese
    • 1/4 cup pomegranate seeds
    • Dressing to taste (recipe follows)
  • Dressing

    • 1/2 cup extra virgin olive oil 
    • 1 orange, zest and juice
    • 1 teaspoon Dijon mustard
    • Sea salt and freshly ground black pepper


1. Start by making the dressing. Place all the ingredients in a bowl and season with sea salt and freshly ground black pepper. Whisk together and set aside.

2. Place the radicchio leaves, roast chicken and blue cheese in a large bowl. Pour the dressing over the ingredients and toss gently.

3. Spoon salad onto a large serving platter and sprinkle the pomegranate seeds on top. Serve.

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