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Winter Fruit Salad with Udon and Chicken in a blue bowl with a scallion on top

Winter Fruit Salad with Udon and Chicken

A picturesque seasonal dish that's packed with fall fruits and a dressing that's out of this world!

Course Salad
Cuisine Asian
Keyword party food, fruit salads, main course salads
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6
Calories 415 kcal
Author Valentina K. Wein

Ingredients

For the dressing

For the salad

  • 2 cups cooked and cooled udon noodles (from about 1-ounce dry noodles - see notes)
  • 1 head washed and dried finely chopped Romaine lettuce
  • 2 to 3 Cinnamon or Fuyu persimmons, washed and dried, thinly sliced (about 1 1/2 cups)
  • cup Christmas Crunch grapes washed and dried, and sliced in half, lengthwise
  • 2 large cooked chicken breasts, shredded (about 2 cups)
  • 4 scallions, washed and dried, thinly sliced
  • ½ cup dried cranberries
  • ½ cup slivered almonds, toasted

Instructions

For the dressing

  1. Add the miso, ginger, garlic, sugar, salt and rice vinegar to a small mixing bowl and use a whisk to blend. Add the sesame and grapeseed oils, and continue whisking until the mixture is smooth. Set aside.

For the salad

  1. In a very large serving bowl, gently toss the noodles with the Romaine, grapes, persimmons, chicken, and scallions.
  2. Drizzle with the prepared dressing and gently toss again. (Using your hands is best so the noodles don't break.)
  3. Sprinkle with the cranberries and almonds and serve.

Recipe Notes

Dry Udon noodles typically come in packages with a few separated bundles, with a string around each one. Each bundle of the dry noodles is usually 1 ounce.

While I love Winter Crunch Grapes and Cinnamon Persimmons, use any varieties you enjoy.