Recipes | Fruits From Chile
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1-2 fresh Chilean plums, sliced into wedges

1 cooked skinless/boneless chicken breast, shredded

2 cups cooked brown rice

¾ cup lightly toasted pecans

1 cup thinly sliced fennel bulb

¼ cup extra virgin olive oil

3 tablespoons sherry vinegar

sea salt and freshly ground black pepper

1/3 cup chopped fresh tarragon leaves

2/3 cup chopped fresh flat leaf parsley

juice of one lemon


Place plums, shredded chicken, cooked brown rice, diced fennel, and toasted pecans in a serving bowl or platter.

Whisk together olive oil, vinegar, with a pinch of sea salt and a few grinds of pepper. Pour dressing over the salad and toss everything to coat. Add the fresh herbs and give everything another toss. Squeeze the juice of 1 lemon over the salad, and toss again. Season liberally with sea salt and freshly ground black pepper to taste.

Eat right away, or pack some of this salad in a lidded container to take to lunch or to a potluck.


serves 2 as a main, 4 as a side