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You are here: Home / NEWS & POLITICS / Persimmon and Herb Chicken Salad

Persimmon and Herb Chicken Salad

18 May 2009 by Australian Women Online

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Serves: 4

Prep time: 5 min

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

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

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

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