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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Apple


  • White Beans

    White Beans

  • Green Onion

    Green Onion

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Parsley


  • Sage


  • Butternut Squash

    Butternut Squash

  • Ground Cumin

    Ground Cumin


MISE EN PLACE • Cut apple into 1/2-inch pieces, discarding core and seeds. • Rinse and drain beans. • Chop green onions, keeping white and green parts separate. • Pick and chop parsley leaves. • Pick and chop 2 sage leaves (save any extra for another use). • Peel and cut squash into 1-inch pieces, discarding central fibers and seeds.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
In a mixing bowl combine apple, beans, green onion greens, cider vinegar, 1 teaspoon olive oil, parsley, sage and 1/4 teaspoon PeachDish Salt.
• In a large sauté pan over medium-high heat, warm 1 teaspoon cooking oil. Add chicken. Cook without disturbing until chicken is browned on bottom, 3-4 minutes. • Flip and cook until chicken is cooked through, 2-3 minutes more. Transfer chicken to a plate.
• Return pan to medium-high heat. Add 2 teaspoons cooking oil. Add squash. Stir briefly, then arrange in a single layer. Cook without stirring until browned on bottom, about 5 minutes. • Season with cumin and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until browned all over and tender, about 5 minutes more. • Add green onion whites, and cook about 2 minutes more.
• Taste and adjust seasoning as desired with remaining PeachDish Salt. • Divide squash mixture between 2 plates. Top with chicken, and serve salad on the side. Enjoy!