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Collard Green Salad with Vidalia Onion and Peach Glazed Chicken (aka The Peach State Salad)

American Heritage Cooking
  • 45 minutes
  • Serves 2

INGREDIENTS

2

Chicken breasts

1

Basil, fresh

1

bunch Collard greens

1

Lemon, Juice from

1/3 cup

Montmorency cherries, dried

2

Peach

1/2

Vidalia onion, small

1/2 cup

Balsamic vinegar

1 1/2 tsp

Dijon mustard

1/3 cup

Peach preserves

1/2 cup

Farro

1

Black pepper

1

Kosher salt

2 pinches

Kosher salt

1

Pepper

1 1/2 tsp

Red chili paste, roasted

1/4 cup

Champagne vinegar

1/4 cup

Olive oil

2 tbsp

Almonds, raw

1 tsp

Butter

1

Goat's cheese

3/4 cup

Water