This winter Persimmon Cranberry Chicken Salad is packed with flavour and texture, not to mention the vitamins for your immune system.
Hello everyone! Can you believe it’s February? Let me congratulate us on this important event. The most depressive (Statistically speaking) and darkest month, January, is over. While winter isn’t over yet (February can be extremely cold, again statistically speaking), we’re getting closer to spring! That’s exciting. You know hat else is exciting? This Persimmon Cranberry Chicken Salad.
We love seasonal salad for an opportunity to incorporate various fruit and vegetables throughout the year. Clearly, winter is associated with citrus fruit and cranberries to me. That absolutely makes sense as they’re packed with essential for the cold time of the year Vitamin C. However, citrus fruit aren’t the star of my recipe today – persimmons are.
This year I have already shared two recipes featured persimmons – this Persimmon Bacon Goat Cheese Salad and Persimmon Avocado Shrimp Salad. It’s the time for another delicious idea. This Persimmon Cranberry Chicken Salad features everything delicious:
- Aromatic persimmons;
- Tart and juicy oven roasted cranberries (Roasting of them brings up so much flavour!)
- Juicy pan-fried chicken breasts;
This salad doesn’t need a separate dressing. Instead the juice from the roasted cranberries with some honey serves this purpose.
And the best part? It takes less than 30 minutes to make and assemble. Great deal, don’t you think so?
Cheers for now.