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Stonefruit Chicken Salad
with Hint of Honey Dressing
1,600 mg Omega-3s per Serving
CHICKEN SALAD INGREDIENTS
2 cups of chicken, chopped and cooked
1 large ripe peach, peeled, pitted, and chopped
1 large ripe nectarine, peeled, pitted, and chopped
2 large plums, peeled, pitted, and chopped
1/4 cup of celery, chopped
2 Tbsp. of red onion, chopped
1/4 cup of carrots, chopped
1/4 cup of almonds, sliced
2 Tbsp. of fresh thyme, chopped
4 tsp. of Carlson
The Very Finest Fish Oil
- lemon flavor
3 Tbsp. of extra virgin olive oil
1/4 cup of red wine vinegar
2 Tbsp. of honey
1/2 tsp. of salt
1/4 tsp. of pepper
1/8 tsp. of ground red pepper
4 large Napa cabbage leaves
Optional Garnish: thyme sprigs
Combine chicken salad ingredients in a large bowl, and toss gently.
In a small bowl, whisk together vinaigrette ingredients, except Napa cabbage leaves.
Drizzle vinaigrette over chicken salad, and toss gently to coat.
Place a cabbage leaf on each serving plate.
Arrange chicken salad evenly on each leaf.
Garnish with a thyme sprig, if desired.
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