"Great taste, great crispy texture. Very easy recipe to master. Since I love spice, I added yellow curry and some cayenne. I can tell it would be great without the additional spices, but they brought it to another level of flavor. I did not have shallot so I added minced garlic and onion powder. No problem."

"First rule in a dish like this, hold back a lot of the salt and add later to taste. You can season this at the end.

Found this to be a great summer salad along with white wine. I made a few changes that can be done based on your tastes. As some said, I did not add mayo to the diced chicken and avocado. Again, if you think it needs more add "

"The subtle hints of citrus and vanilla working with the sweet/tart pomegranate flavor are amazing and complex, but not for everyone. Based on suggestions here, I only used 2 TBSP of vanilla butter and 1/3 the seeds of one large pomegranate. I would recommend adding the pecans and pomegranate seeds based on your eye and judgment. An important note, I made my own pomegranate molasses using Alton Brown's recipe. However to cutback the sweetness factor, I only added 1/4 cup sugar. This was consistent with a few other recipes on the internet and it seemed to have good balance between tart and sweet. (A 1/2 cup of sugar probably works well when using the pomegranate liquid in cocktails.) I would warn others to make sure they start with 100% pomegranate juice (no sugars added). There are pomegranate juices that have corn syrup and sugars added to them. I also fear that some bottles of pomegranate molasses have more sweetener than others. This could create the noted sweetness problem.