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Chuck's Blog

Stone fruit Chicken Salad with Hint of Honey Vinaigrette


Think of stone fruit in a new way and let them shine in this delightful salad. So versatile, let the season’s freshest fruits guide this recipe all summer long. And, using lemon-favored fish oil as a main ingredient in a vinaigrette is a creative (and delicious) way to incorporate Omega-3’s into your diet!


  • 2 cups of chicken, cooked and chopped
  • 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 Dressing

  • 4 tsp. of lemon flavor fish oil (rich in Omega-3 Fatty Acids!)
  • 3 Tbsp. of extra virgin olive oil
  • 1/4 cup of red wine vinegar
  • 2 Tbsp. of local honey
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. ground red pepper


Step 1
Combine chicken salad ingredients in a large bowl, and toss gently.

Step 2
In a smaller bowl, whisk together vinaigrette ingredients.

Step 3
Pour dressing over chicken salad, and gently toss.

Serve on Napa cabbage leaves and garnish with fresh thyme sprigs and a lemon wedge.

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