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Stonefruit Chicken Salad
with Hint of Honey Dressing

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Serves 4

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 

VINAIGRETTE INGREDIENTS

• 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

DIRECTIONS

1. Combine chicken salad ingredients in a large bowl, and toss gently.
2. In a small bowl, whisk together vinaigrette ingredients, except Napa cabbage leaves.
3. Drizzle vinaigrette over chicken salad, and toss gently to coat.
4. Place a cabbage leaf on each serving plate.
5. Arrange chicken salad evenly on each leaf.
6. Garnish with a thyme sprig, if desired.

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