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Chicken Salad with Persimmons and Pecans

Healthygreenkitchen.com
Serves 2-4
 
Ingredients:
  • 2 cups cold, cooked shredded chicken, you could also use leftover roast turkey
  • 1 ripe fuyu persimmon (about 1/2 cup chopped persimmon)
  • 1/2 cup chopped celery
  • 1/4 cup chopped pecans
  • 1/4 cup chopped red onion
  • 1-2 tablespoons mayonnaise
  • 1/2 tablespoon honey
  • fresh thyme leave- to taste (I used the leaves from 1-2 sprigs)
  • salt and pepper to taste 
Picture
Preparation
1. Combine the ingredients in a medium bowl. Taste and adjust seasonings. Serve over greens, or with your favorite toasted bread (I like Udi's gluten-free whole grain bread). I also like this salad with rice crackers.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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