Plum Salad with Brown Rice, Chicken, Pecans and Mixed Herbs


  • 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
  • ⅓ cup chopped fresh tarragon leaves
  • ⅔ cup chopped fresh flat leaf parsley
  • juice of one lemon


  1. Place plums, shredded chicken, cooked brown rice, diced fennel, and toasted pecans in a serving bowl or platter.
  2. 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.
  3. Eat right away, or pack some of this salad in a lidded container to take to lunch or to a potluck.
Plum Salad With Brown Rice, Chicken, Pecans And Mixed Herbs
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