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 

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.