In a medium bowl, combine chicken, persimmon,
grapes, pecans and green onions.
To prepare the dressing, combine all ingredients in a
small bowl and stir to blend.
Gently stir the dressing into the chicken mixture.
Place 2-3 lettuce leaves on each of 4 plates. Top with
a scoop of salad. Garnish with persimmon slices and a
grape cluster. Makes 4 servings.
Recipe developed by Amy Muzyka-McGuire, RD.
2 cups (about 12 ounces)
boneless, skinless
chicken, baked or grilled
and cut in bite-size strips
1 ripe persimmon, thinly
sliced or cut in chunks
1 cup halved red or green
seedless grapes
1/3 cup coarsely chopped
toasted pecans
2-3 tablespoons sliced
green onions
1 small head Bibb or
Boston lettuce
Additional persimmon slices
and small grape clusters,
for garnish (optional)
DRESSING
1/3 cup mayonnaise
1 tablespoon seasoned
rice vinegar
2 teaspoons minced
fresh ginger
1 tablespoon chopped
fresh herb of choice
(or 1 teaspoon dried):
tarragon, parsley,
rosemary or thyme
1/4 teaspoon crushed
red pepper
Sea salt to taste
Persimmon-Chicken Salad
Regatta Tropicals/Richard Bagdasarian
In a large bowl, combine thawed vegetable blend
and chicken.
In a small bowl, combine oil, yogurt, vinegar, orange
juice and marmalade; mix until well blended.
Pour the dressing over the chicken and vegetables.
Stir in cranberries, cashews and onions.
Makes 4-6 servings.
4 cups Kirkland Signature
frozen Normandy-Style
Vegetable Blend,
thawed
3 cooked and seasoned
chicken breasts, cut in
bite-size pieces
1/4 cup Kirkland Signature
extra virgin olive oil
3 tablespoons plain yogurt
4 tablespoons apple
cider vinegar
Freshly squeezed juice
of 1 orange
1 tablespoon orange
marmalade
1/4 cup sweetened
dried cranberries
1/4 cup cashews
1/2 red onion, cut in
;ne strips
Summer Salad with Orange Dressing
Kirkland Signature
