Chicken Salad with Persimmon, Pecans, and Thyme

Winnie Abramson, ND

By Winnie Abramson, ND

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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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