A tart, refreshing drink like this is the perfect addition to this creamy and fruity chicken salad.
Preheat oven to 90°C/195°F. Cut radicchio and onion into strips, dice cucumber, avocado, bell pepper, and half of the mango. Halve cherry tomatoes. Add everything to a large bowl along with chopped chili. Season with salt and pepper. Set aside.
Season chicken with salt and pepper and place in an ovenproof frying pan. Bake in the oven for approx. 20 min. at 90°C/195°F. Let slightly cool down, then shred using two forks.
For the dressing, add remaining mango, yogurt, and lemon juice to a measuring cup and blend until smooth. Season with salt and pepper.
Deseed pomegranate and add pomegranate seeds, pulled chicken, and mint to salad. Mix and toss with some dressing. Enjoy!