Pomegranate Chicken Salad.

A Saturday morning trip to Costco left my husband and I with this beautiful box:

My husband {K} eats a pomegranate every week on salads he takes to work, and we couldn’t resist this deal – only $6.99. We justified having this box on our kitchen counter by deciding to think of other ways to use the delicious seeds over the next few weeks. A deal on a rotisserie chicken made me think of subbing the grapes you sometimes find mixed in chicken salad with pomegranates!

We made this into sandwiches for lunch and have plenty of leftovers for the next few days. K usually works late during the week so we rarely get to cook together – he is an excellent chopper and seeder of pomegranate so I’ll give him credit for this recipe coming together so well. Hope you enjoy! 

Pomegranate Chicken Salad
Makes 4+ sandwiches.

Ingredients ~
1 celery stalk
1/2 a white onion
3/4 cup red cabbage, chopped
1/2 a pomegranate, seeded
1 rotisserie chicken {I used only the breast / white meat}
3 Tablespoons + 1 teaspoon reduced fat mayo {I used the type made with olive oil}
1/2 teaspoon seasoning {I used Paula Deen’s House Seasoning, a mix of black pepper, salt, garlic, and onion powder}

How to ~
1) Finely chop celery and white onion, and place in a medium mixing bowl. Chop red cabbage to approximately 1/4 inch pieces.
2) Seed the pomegranate. Iowa Girl Eats has a wonderful explanation of how to seed in this post: How To Eat a Pomegranate.
3) Shred the rotisserie chicken and mix it with the celery, onion, red cabbage, and pomegranate. Add seasoning and mayo and mix until combined.