Ingredients:

1 tsp. Herb Aioli
5 oz Pulled Chicken
1 stalk Shaved Celery
2 oz Julienned Jicama
4 oz Mixed Greens
1 tsp. Pomegranate Seeds
Pomegranate Red Wine Reduction (Garnish)
1 tsp. Extra Virgin Olive Oil
Handful Candied Walnuts

Directions:

For Chicken:
Sear 5 pounds of leg and thigh meat in roasting pan, remove and add onions, carrots and celery. Sauté until tender and deglaze with white wine. Return chicken to pan and cover with chicken stock. Add fresh thyme and bay leaves to liquid.  Once liquid comes to a boil, place pan into an oven heated to 350 degrees. Chicken is done when the meat separates easily from the bone. While chicken is warm remove from bone.

For Aioli:
Mix chopped parsley, thyme, and chives with mayonnaise.

For Salad:
Place aioli on plate in a zig zag pattern. Take pulled chicken, shaved celery and julienned jicama, season with extra virgin olive oil, salt & pepper, and place in middle of plate. Place seasoned mixed greens on top of chicken. Garnish plate with pomegranate seeds, candied walnuts and pomegranate reduction.