For the dressing:

•   1 super ripe pear
•   1 cup mayonnaise (homemade Whole30 mayo is best, or can use regular)
•   Seeds from 1 pomegranate
•   1 teaspoon balsamic vinegar
•   Pinch of salt

For the Chicken:

•   1/2 cup extra-virgin olive oil
•   1/3 cup fresh lime juice
•   1/4 cup red wine vinegar
•   1/4 cup finely chopped yellow onion
•   1 tablespoon finely chopped garlic
•   1 teaspoon minced fresh oregano (dried also works)
•   1/2 teaspoon kosher salt
•   1/2 teaspoon freshly ground black pepper
•   4 skin-on, boneless chicken breasts
•   1 tablespoon extra-virgin olive oil for searing

For Salad:

•   2 chicken breasts
•   Romaine, cut into bite size pieces
•   Salt, for seasoning
•   Seeds from 1 pomegranate
•   4 ounces feta, crumbled (sheep’s milk if possible)
•   1-2 avocados, cubed
•   1 cup sliced celery (¼ or ½-inch thick slices)
•   Marinated onions and 2 tablespoons marinated onion oil
•   ½ cup pepperoncini, sliced
•   Roasted Pepitas, recipe follows
•   1 (DR weight 6-ounce) can domestic green olives, halved

For Roasted pepitas:

•   ½ cup pumpkin seeds
•   1 teaspoon olive oil
•   ½ teaspoon salt
•   ¼ teaspoon granulated garlic