Thessaloniki Salad

I had this salad combination of peaches, mixed lettuce, and grilled chicken the first time in Thessaloniki, Greece. There are no nicer souvenirs to take back home than inspiration and recipes for food.
I love the city with its history and the influences of the Orient and Occident. These influences are also reflected in the food. One of the many places I visited is called Blé, which is a bakery and patisserie as well as a restaurant and coffee bar serving different salads. It was here I had this salad for lunch. I liked the place for its sleek modern interior in brown-colored stone. This is the story why I named this dish Thessaloniki Salad.

 

Impressions of Blé during my visit to Thessaloniki, Greece 2018.

 

Ingredients | Serves 4
4 handsful
 mix lettuce
4 peaches, I used flat white-fleshed
2-3 chicken filets, depending on size
1 Tbsp
 poultry seasoning mix
50 ml
peace juice
1 tsp
mustard
1 Tbsp
mild white wine vinegar
4 Tbsp
rapeseed oil
 
salt, pepper for seasoning

 

Preparation

  1. Wash the lettuces and cut them into bite-size pieces

  2. Mix two tablespoons of poultry seasoning mix with two tablespoons of oil and mix well. Coat the chicken fillets with the mix and fry them until done. Let the meat cool and then cut into slices.

  3. Wash the peaches cut them in half, remove the stones and cut into wedges.

  4. Mix the peach juice with four tablespoons of oil and one tablespoon of vinegar and a teaspoon of mustard and whisk well together — season with salt and pepper to taste.

  5. Take half the chicken slices and half of the peaches and add them to the salad in a bowl. Pour the dressing over the salad and toss all together to coat everything.

    Serving | Divide the salad onto plates and add the other half of the chicken filets and peaches on top.