Persimmon and Herb Chicken Salad Recipe

Ingredients

• 2 persimmons (Fuyu variety)
• 4 chicken breasts, chargrilled or barbequed
• 1 cup flat leaf parsley leaves
• 1/2 cup mint leaves
• 1/3 cup toasted macadamias, roughly chopped
• Cracked pepper to serve
• 1/2 cup Greek yoghurt
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1/2 teaspoon rosemary, finely chopped
• 1/2 teaspoon thyme leaves, chopped