Pom Chicken Salad With Almonds

• 1 cup arils from 1 large POM Wonderful Pomegranate
• 1/2 cup golden raisins
• 1 pound cooked chicken breast meat, cut into
• 1-inch chunks
• 1/3 cup toasted sliced almonds
• 1 chopped apple
• 1/2 cup chopped or thinly sliced celery
• 1 tablespoon chopped Italian parsley
• 1/4 cup chopped green onion
• 1/4 to 1/2 teaspoon curry powder (optional)
• 1/3 cup extra-virgin oil
• 3 tablespoons balsamic vinegar
• Salt and pepper to taste

1. 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. 2. In a large mixing bowl combine the pomegranate arils, raisins, chicken, almonds, apple, celery, parsley, green onion and curry powder.
3. 3. In a small bowl whisk together the olive oil and vinegar. Pour in chicken mixture, mix well. Add salt and pepper to taste.
4. 4. Refrigerate until ready to serve.

golden raisins, meat, chunks, almonds, apple, celery, italian parsley, green onion, curry powder, extravirgin oil, balsamic vinegar, salt

Taken from www.epicurious.com/recipes/member/views/pom-chicken-salad-with-almonds-50032525 (may not work)