Grilled chicken with persimmon on sweet baby greens

Total Time
24 min
18 min
6 min
Get flavorful, perfectly grilled chicken breasts by first seasoning them with salt, pepper and oregano. Serve the chicken over spinach topped with persimmon slices and pomegranate seeds. Persimmon are available from October through February. For best flavor, choose the small, tomato-shaped Fuyu persimmon. If you can only find the larger Hachiya persimmon, you’ll need to let it get fully ripe and soft before eating, otherwise it is too astringent.


Uncooked boneless skinless chicken breast(s)

1 pound(s), four 4 oz pieces

Dried oregano

1 tsp

Table salt

¾ tsp, divided

Black pepper

¼ tsp, freshly ground

Apple cider vinegar

2 Tbsp, or malt

Uncooked red onion(s)

2 Tbsp, chopped, finely chopped

Olive oil

1 Tbsp


1 Tbsp, blackberry variety

Fresh spinach

7 oz, baby variety


1 item(s), Fuyu, peeled and thinly sliced


2 oz, seeds only (1/4 cup)


  1. Sprinkle the chicken with the oregano, 1⁄2 teaspoon of the salt, and the pepper.
  2. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side. Transfer the chicken to a serving plate; cover lightly with foil to keep warm.
  3. Meanwhile, combine the vinegar, onion, oil, preserves, and the remaining 1⁄8 teaspoon salt in a large bowl. Add the spinach and toss to coat. Arrange on a large platter.
  4. Add the chicken to the spinach. Arrange the persimmon slices and the pomegranate seeds around the chicken and serve at once. Yields 1 cup spinach, 1 chicken cutlet, and 1 or 2 slices persimmon per serving.