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Persimmon Chicken Salad

A refreshing chicken salad that combines savory and sweet flavors with tender chicken, juicy persimmons, and crunchy pecans, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken breast, diced Use pre-cooked or quickly grill or boil chicken.
  • 2 ripe persimmons, sliced Choose ripe persimmons for sweetness.
  • 4 cups mixed greens (like spinach, arugula, or baby kale)
  • ½ medium red onion, thinly sliced
  • ½ cup pecans, chopped
  • ½ cup feta cheese, crumbled Can substitute with goat cheese.
Dressing
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. If you don't have pre-cooked chicken, quickly cook chicken breast by boiling or grilling. Season it with salt and pepper during cooking for added flavor.
  2. While the chicken is cooking, slice the persimmons into thin wedges.
  3. In a large salad bowl, start layering the mixed greens as your base.
  4. Once the chicken is cooked and cooled, add it to your bowl along with the sliced persimmons, red onion, pecans, and feta cheese.
  5. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle this dressing over the salad, gently toss to combine.
  6. Your Persimmon Chicken Salad is ready to serve! Enjoy a wonderful blend of flavors and textures.

Notes

For a vegetarian version, swap the chicken for grilled shrimp or chickpeas. Toss salad with dressing just before serving to keep it fresh. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.