I remember the first time I ever ate a pomegranate. I was probably three or four years old at the time and I was at a friend’s house with my twin brother, and for some reason I was given a part of a pomegranate. I picked out and ate each of little seeds with my tiny fingers, and I thought it was the most amazing thing ever.
Ever since then, I’ve always thought of pomegranates as some sort of novelty, held up on a pedestal and only eaten on special occasions. A bit romantic and silly perhaps, but that’s how I roll.
As a result this delicious Pomegranate Chicken Salad seems extra-special to me. The pomegranate goes deliciously with the pear, and this is a wonderful salad for fall. It also takes only a couple minutes to make, which is a plus because the holiday season is coming and we’re all super busy.
This Pomegranate Chicken Salad is a little bit like dessert for lunch, but it’s Whole30 and AIP-friendly! Can’t get any better than that.
- 2 cups chopped cooked chicken
- ½ small red onion, chopped
- Arils of 1 pomegranate
- 1 pear, chopped
- ½ teaspoon dried thyme
- Balsamic vinegar
- Extra-virgin olive oil
- In a mixing bowl, combine the chicken, onion, pomegranate arils, pear, and thyme.
- Drizzle with balsamic and olive oil to taste.
Shared at Allergy Free Wednesday
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