Persimmon & Herb Chicken Salad

 

Serving size: Serves 4

Prep time: 5 minutes

 

Ingredients

  • 2 persimmons (Fuyu variety)
  • 4 chicken breasts, chargrilled or barbequed
  • 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.

  • Dressing:

  • ½ cup Greek yoghurt
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • ½ teaspoon rosemary, finely chopped
  • ½ teaspoon thyme leaves, chopped
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