Chicken and persimmon salad
Description
Perfect for everyday dining. Choose ripe, firm, and non-astringent persimmons for the salad. Chicken breast can be not only pan-fried but also baked in the oven. For the dressing, use any vinegar to suit your taste. If desired, sprinkle the salad with chopped nuts or pumpkin seeds. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for the chicken and persimmon salad. Peel and rinse the onion, wash the persimmon and dry it. Sort through the arugula, rinse and dry it.
- 2
Step 2
Rinse the chicken breast and pat dry with a paper towel. Season the meat with salt and pepper, then fry in one tablespoon of vegetable oil on medium heat on both sides until fully cooked. Remove from heat and let cool.
- 3
Step 3
On a serving plate, place arugula. Cut persimmon into slices, removing seeds, and arrange on the greens.
- 4
Step 4
Slice the red onion into half-rings and spread on top.
- 5
Step 5
Cut the cooled chicken breast into pieces and add to the salad, then season with salt and pepper.
- 6
Step 6
For the dressing, mix olive oil, honey, and vinegar until a smooth emulsion forms. Dress the salad and serve.
- 7
Step 7
Done.