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Charred Corn Persimmon Salad

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 456kcal

Ingredients

Dressing

  • 2 Tbsp Extra-virgin olive oil
  • 1/2 Tbsp Champagne vinegar
  • 1 clove Garlic grated
  • 1/4 tsp Fresh cilantro
  • 1/4 tsp Fresh basil
  • 1/4 tsp Dijon mustard

Salad

  • 6 oz Chicken breast boneless skinless
  • 1 tbsp Extra-virgin olive oil
  • 1/2 ear Corn
  • 4 cups Romaine lettuce chopped
  • 1 Persimmon cut in half and sliced, may not need it all depending on size
  • 8 Grape tomatoes halved
  • 1 tbsp Feta cheese small crumbles
  • 2 slices Crusty bread
US Customary - Metric

Instructions

  • In a bowl whisk together all of the ingredients for the dressing and store in the refrigerator until ready to use.
  • Season the chicken well on both sides with salt and pepper. Lightly grease with oil to prevent sticking on the grill.
  • Preheat a grill on medium high heat (alternatively use the oven broiler on high).
    Grill the corn until nicely charred on all sides and tender. Then remove and cut the corn kernels off.
  • Lower the grill to medium heat. Grill the chicken on both to an internal temperature of 160 degrees using a thermometer. Once cooked set aside to rest for 5 minutes before slicing into bite sized pieces.
  • Lay down the lettuce, top with tomatoes, persimmon slices (about 5 to 6 per portion), chicken, corn, and feta. Whisk the dressing and drizzle over top; serve with bread.

Nutrition

Calories: 456kcal | Carbohydrates: 24g | Protein: 25g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 592mg | Potassium: 761mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2523IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg