Chicken and Persimmon Salad

Name: Chicken and Persimmon Salad
Yield: 10
Ingredients: 3 boneless chicken breasts; 3 tablespoons orange juice; 1 1/2 teaspoons olive oil; 1 1/2 teaspoons vinegar; 1 teaspoon mustard; 1 1/2 teaspoons olive oil; 5 persimmons, peeled and sliced; 3 tablespoons parsley leaves; Salt and white pepper to taste

1
3 boneless chicken breasts
2
3 tablespoons orange juice
3
1 1/2 teaspoons olive oil
4
1 1/2 teaspoons vinegar
5
1 teaspoon mustard
6
1 1/2 teaspoons olive oil
7
5 persimmons, peeled and sliced
8
3 tablespoons parsley leaves
9
Salt and white pepper to taste

Ingredients

1
3 boneless chicken breasts
2
3 tablespoons orange juice
3
1 1/2 teaspoons olive oil
4
1 1/2 teaspoons vinegar
5
1 teaspoon mustard
6
1 1/2 teaspoons olive oil
7
5 persimmons, peeled and sliced
8
3 tablespoons parsley leaves
9
Salt and white pepper to taste

Directions

1
Season the chicken with salt and pepper
2
Roll each breast lengthwise and then wrap individually in aluminum foil
3
Seal well
4
Bring a medium saucepan with plenty of water to a boil
5
Before it starts boiling, add the rolled chicken and cook for 20 minutes over low heat (to prevent the water from bubbling)
6
Flip the rolls and cook for another 10 minutes
7
Remove with a slotted spoon and let cool
8
In a bowl, mix together orange juice, vinegar, and mustard
9
While stirring continuously, add the olive oil in a thin stream
10
Season to taste
11
Pour over persimmon and stir well
12
Remove the aluminum foil from the chicken and slice into thin strips
13
Arrange on a serving plate, alternating slices of persimmon with chicken, and garnish with parsley leaves
14
Serve 10 portions.