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About the Dish

  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • Cauliflower

    Cauliflower

  • Olives

    Olives

  • Medjool Dates

    Medjool Dates

  • Parsley

    Parsley

  • PeachDish Salt

    PeachDish Salt

  • White Wine

    White Wine

  • Arugula

    Arugula

  • Feta Cheese

    Feta Cheese

METHOD

1
Season chicken on all sides with a total 1/4 teaspoon PeachDish salt. Set aside at room temperature.
2
Prepare your mise en place: Cut cauliflower in half; remove core and outside leaves. Cut florets into bite-size pieces. Roughly chop olives. Roughly chop dates. Pick and chop parsley leaves.
3
In a mixing bowl toss cauliflower florets with 1/4 teaspoon PeachDish salt and 1 1/2 teaspoons cooking oil. Spread florets on a roasting pan, and place in the oven on the middle rack. (Reserve mixing bowl for later use.) Cook 20-22 minutes, or until tender and lightly browned, stirring once during cooking. Remove from oven and allow to cool 2-3 minutes.
4
While cauliflower cooks: Place a medium sauté pan (preferably nonstick) over high heat, and add remaining 1 1/2 teaspoons cooking oil. When oil begins to shimmer, carefully place chicken breasts in pan. Cook without moving 3-4 minutes, or until golden brown and crispy. Flip the chicken and cook 4-5 minutes more, or until center is opaque (it should read 160° F on a meat thermometer). Remove pan from heat but allow chicken to rest in pan to stay warm.
5
In the mixing bowl used to toss cauliflower, combine olives, dates, olive oil, vinegar and parsley. Stir in slightly cooled cauliflower. Season to taste to PeachDish salt.
6
Divide cauliflower salad between 2 plates. Place a chicken breast on each plate, and sprinkle feta over salad and chicken. Enjoy!