#HealthyRecipe // Collard Green Salad with Vidalia Onion Peach Glazed Chicken


For the Chicken:
2 chicken breasts
kosher salt
black pepper
For the Glaze:
¼ cup champagne vinegar
1/3 cup peach preserves
1 ½ teaspoons roasted red chili paste
1 peach, chopped
½ small Vidalia onion, thinly sliced vertically
For the Salad:
½ cup farro, uncooked
1 teaspoon butter
¾ cup water
1 bunch of Collard Greens (approximately 8-10 leaves)
1/3 cup dried Montmorency cherries
2 tablespoons raw almonds, coarsely chopped
1 peach, chopped
Goat’s cheese
Thinly sliced fresh basil
For the Dressing:
½ cup balsamic vinegar
¼ cup olive oil
1 ½ teaspoons Dijon mustard
2 pinches kosher salt
Juice from 1 lemon

Source: americanheritagecooking.com


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