Cyprus publishes recipe for chicken and peach salad — Cyprus Mail

In Cyprus, Cyprus Mail published a recipe for a salad with chicken, grilled peaches and a honey-mustard dressing. The dish serves two and combines chicken breasts, arugula, pine nuts and Parmesan shavings.

Ingredients for the salad

Two small boneless chicken breasts, two ripe but firm peaches, 80 grams of arugula, 25 grams of toasted pine nuts and 20 grams of Parmesan are needed for preparation. The chicken is recommended to be brushed with olive oil, seasoned with salt and black pepper, and then cooked in a preheated grill pan for 5–6 minutes on each side. After this, the meat should be left for five minutes and sliced thinly.

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Dressing and serving

The dressing is made with one tablespoon each of Dijon mustard, runny honey and apple cider vinegar, as well as two tablespoons of extra virgin olive oil. The peaches are cut in half, placed cut-side down on a hot grill pan and cooked for 2–3 minutes until caramelized, then sliced.

The chicken and peaches are placed on the arugula, nuts and Parmesan are added, and the dressing is poured over before serving. The recipe’s authors, clinical dietitians Yvoni Nikolaidou and Vasilia Kuppanou, noted that leftover dressing can be stored in the refrigerator for up to three days and also used for grilled vegetables. They also noted that peaches contain beta-carotene, vitamin C and potassium.