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About the Dish

  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • Cauliflower


  • Olives


  • Medjool Dates

    Medjool Dates

  • Parsley


  • PeachDish Salt

    PeachDish Salt

  • White Cooking Wine

    White Cooking Wine

  • Arugula


  • Feta Cheese

    Feta Cheese


Season chicken on all sides with a total 1/4 teaspoon PeachDish salt. Set aside at room temperature.
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.
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.
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.
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.
Divide cauliflower salad between 2 plates. Place a chicken breast on each plate, and sprinkle feta over salad and chicken. Enjoy!