Last weekend when I ran down to the West Side Market – I ran in to my Aunt Debbie (it’s inevitable with a family my size – you pretty much can’t go out in public without running into at least one of them! )

Being that A: We were in a market with tons of fresh fruit and veggies and B: my entire family knows about the blog and how much I love food – she immediately told me about this unique chicken salad her and my Uncle had been eating lately.  I was definitely intrigued, and took note of the ingredients!  Yesterday – I tried to recreate it!

You’ll need:

• Boneless Chicken Thighs (this scared me too much so I used Boneless Chicken Breasts/Tenders instead!)
• Pomegranate
• Red Onion
• Grapes
• Celery
• Plain Yogurt (Regular or Greek would be fine – I was completely out so I opted for Low Fat Mayo instead)
• Curry Powder
• Olive Oil
• Black Pepper

I got distracted and started playing with the focus on  my camera: As well as practicing my still life shots I digress…

To prep the chicken – I just put them in a pyrex pan, rubbed the top of it with olive oil & a quick sprinkle of salt – and that’s it!  Put the chicken in the oven to cook at 350 for 15 to 30 minutes (depending on thickness).

While the chicken is cooking – and then cooling (VERY IMPORTANT TO LET THE CHICKEN COOL BEFORE YOU MIX IT INTO ANYTHING!) – chop up all the other ingredients. After the chicken has cooled – shred/cut it up so that it’s “chicken salad ready” Combine chicken, onion, celery, mayo, & spices in bowl, and mix well: Add in pomegranates and grapes last (see as they are more “fragile” ) and ENJOY!!!  Serve as a wrap, sandwich, on top of salad, on top of crackers – you name it!

Thanks for the great idea Aunt Debbie!