Chicken Salad with Persimmon, Pecans, and Thyme

This light and nutritious salad is a great way to make use of roast chicken leftovers. It would also be fabulous with leftover turkey, so make sure to set some turkey aside with this salad in mind.

chicken salad with persimmons

I love the flavors here: there’s some sweet from the persimmon, some crunch from the pecans, and the fresh thyme adds a touch of herbal flair.

It’s important to use Fuyu persimmons in this and other salads: they’re the compact persimmons that stay firm, even crunchy, when ripe (as opposed to Hachiya persimmons: the oblong-shaped variety with much softer flesh and a very astringent taste unless perfectly ripe). Persimmons are high in antioxidants including vitamin C…they can be a little hard to find in some areas, but are definitely worth seeking out.

Fuyu persimmon

This chicken salad doesn’t have a lot of mayonnaise: there’s just enough to bind all of the ingredients together and give it a slightly luxurious feel. Look for a mayo that’s made with olive oil, if possible (many of the vegetable oils used in commercial mayonnaise aren’t health promoting). I also like the Vegenaise that’s made with grape seed oil.

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Chicken Salad with Persimmons

Related Recipes You Might Enjoy:
Persimmon, Parsley and Olive Salad from Herbivoracious
Whole Wheat Couscous Salad with Persimmons from Kalyn’s Kitchen
Chicken Salad with Grapes from Amanda’s Cookin’
Mayo-Free Chicken Salad Sandwiches from The Oyster Evangelist

chicken salad with persimmons
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Recipe for Chicken Salad with Persimmons and Pecans

Serves 2-4


  • *2 cups cold cooked shredded chicken (I used leftovers from the roast chicken recipe found here; 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 Ridge Farms Cranberry Chutney Honey Glaze" or just use 1/2 tablespoon honey
  • *fresh thyme leave- to taste I used the leaves from 1-2 sprigs
  • *salt and pepper to taste


  • 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.

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25 thoughts on “Chicken Salad with Persimmon, Pecans, and Thyme”

  1. Pingback: No Fast Food Fridays: The Sandwich Edition | Simple Scratch Cooking
  2. Thank you for all of the information on Persimmons, good to know. Your salad sounds delish. My mouth won’t stop watering. Can’t wait to try your recipe.

  3. What a pretty salad, with a wonderful mixture of flavors and textures. Persimmons are one of my favorite holiday treats and this is a really nice way to highlight them.

  4. Okay, I really need to buy some persimmons. This salad looks amazing and I’ve never had them before, and I definitely want to try it!

  5. I have come to love persimmons over these past few years. This looks like such a fresh and flavorful salad…I’m sure the nuts/celery add that perfect crunch. Thank you for sharing. I hope your weekend is going well!

  6. Wow, that looks fabulous, and your photos are always stunning :)

    Definitely a leftover turkey candidate – heck I might make extra turkey just to ensure enough leftovers for this salad!

    Thanks for sharing!


    • You are so right about the leftover turkey- I changed the headnote based on yours and Liz’ recommendation about the turkey, so thanks!

  7. I tried Fuyu persimmon for the first time this year, and I am in love. I have been putting them in EVERYTHING. I love the sound (and looks) of this recipe, and especially that you can make it with leftover chicken. This is definitely one I want to try. Thanks!

  8. Yum! The first time I tried persimmon, it wasn’t ripe and wasn’t a pleasant experience at all. I suppose I need to get over that and try one again.