(No measurements given; everything to taste...)
Ingredients: Diced cooked chicken, pomegranate seeds, canned mandarin oranges, diced sweet peppers (orange look nice), whole walnuts, a few handfuls of sweetened dried cranberries (eg. Craisins), mayonnaise, scallions (as garnish)
Add just enough mayonnaise to hold it together. (I used about two heaping tablespoons for about 8 cups of chicken salad.
I made this salad for Shabbat this week. It tasted very good, but it wasn't something that most children would enjoy, due to the nuts and the texture of pomegranate seeds. (Their crunch can be a bit surprising in salads - my kids prefer to eat them alone, not in recipes.)
I thought the scallions were really necessary, but didn't mix them in the salad. As garnish, those who don't like scallions can take from the sides.
How to cut a pomegranate:
With a utility knife, cut through the skin from top to bottom and use your thumbs to pull segments apart. Aim for 3-4 segments total.
Place the segments in a large bowl of water. The loose seeds will fall to the bottom, while the inedible sections float.
Underwater, gently coax the seeds from the yellow inedible foamy parts (What is the correct term for this part?) with your thumbs.
Skim off the the foamy stuff with a strainer. Clean out the strainer, and use it to retrieve the pomegranate seeds.