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!

Ingredients

• 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

Directions

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.