Persimmon & Herb Chicken Salad - A Better Choice

Persimmon and Chicken Salad

30 min

4

Autumn

Posted on 17 July 2018

by Choice Writer

Ingredients

2 persimmons (Fuyu variety)
4 chicken breasts, char grilled or barbecued
1 cup flat leaf parsley leaves
½ cup mint leaves
1/3 cup toasted macadamias, roughly chopped
cracked pepper to serve

Method

Cut persimmons in half and thinly slice. Slice chicken breasts.
In a large bowl toss together persimmon, parsley and mint.
Divide salad between 4 plates and top with sliced chicken.
In a small bowl combine all dressing ingredients.
Spoon over salad, season with cracked pepper and serve.

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