Salad with persimmon and chicken with nuts

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   We prepare products according to the list.

2. STEP 2

   

   Peel the onion, cut into thin half rings, place in a small deep bowl, pour in vinegar and leave to marinate for 10 minutes. Then drain the vinegar and squeeze the onion well - now it will not be bitter and will even become sweetish. Cut the baked chicken meat into thin slices. Wash the persimmon and cut into thin slices. Break the walnuts, remove the kernels and chop finely.

3. STEP 3

   

   Lightly fry the chopped nuts while stirring in a dry frying pan over low heat, then let them dry a little. To save time on preparing this salad, you can buy already peeled nuts at the store in advance. I always have them on hand because I often use them for different dishes.

4. STEP 4

   

   This salad is best served in portions on plates. First, put a layer of onion, and chicken on top of it.

5. STEP 5

   

   Place persimmons on chicken meat. All this should look beautiful. Sprinkle walnuts on top of the persimmons. Salt and pepper the salad to taste while layering. Place a spoonful of sour cream on the dish next to the salad. You can completely mix the salad and season it with sour cream, but in this case it will not look beautiful, although it will remain tasty.

6. STEP 6

   

   Bon appetit!

Comments on the recipe

Reina

13.11.2023

4.5

Not just tasty, but very tasty!!!!!! THANK YOU!!! Instead, my recipe.

ottimista78

13.11.2023

5

Very, very tasty salad. My husband and I liked it. The ingredients combine perfectly. Cooking time 20 minutes.

Daria ☼

13.11.2023

5

ottimista78, thank you!

Elena

13.11.2023

4.5

Daria, you offer an interesting salad. Need to try. Thank you for the new product (at least for me).

lana

13.11.2023

4.7

Dasha, a very original recipe. I'm taking it to my k.k. Thank you.

Valentina

13.11.2023

4.6

I made this salad the other day. I really liked the presentation, just like a restaurant, and the taste was unusual. Thank you for such a simple but delicious recipe, now I’ll cook it often while I have persimmons. By the way, next time I’ll try marinating the onions in apple cider vinegar and I put sour cream on top in the middle of the salad, walnuts on top, it turned out to be a flower)