Peach, undoubtedly, is one of the most delicious summer fruits. It consists of 89% of water and it is very rich in vitamins C and E. it also has natural fibers that protect our bodies from “bad” cholesterol. It contains phosphorus, iron, calcium and many antioxidants that help us maintain a good health.
Alexander the Great was the person who brought peach to Greece. Initially this fruit was cultivated in China. First testimonies originate from 2,000BC. From China it spread to Persia. When Alexander conquered Persia, he was introduced to peach and his merits. From his ancestors and soldiers this fruit came to Greece. Because of our temperate climate, peach found a very fertile soil and perfect weather conditions to flourish.
Greece produces about 380.000 tons of peaches per year and is fourth in European peach production and eighth in the world. Greece is the largest producer of canned peaches and first in their export. This fruit constitutes a major source of income for many towns here and it is also a very important produce in Greek agriculture.
Because of my constant weight watch, I consume a tremendous amount of salads throughout the year. Especially during summer, I consider salad to be an excellent choice not only because of the vitamins, fibers and antioxidants, but also because of the fact that it is a filling, light meal. I try one of my two major meals to be a salad and for that reason I always try new recipes that either make myself or find in other blogs or books.
I also love the combination of sweet and savory and thus I always try to sneak in something that will give a sweet note to my savory meals. I saw the first peaches in the farmers market the other day and I couldn’t restrain myself from buying a few to try the sweet summer taste. After I satiated my appetite, I had a couple left and I thought of making a salad.
This salad is ideal if you have leftover chicken and you want to completely revamp it. Otherwise you can rub couple of boneless, skinless chicken breasts with your favorite rub and bake them until very well done.
Greek yogurt gives a somewhat tangy flavor and the addition of chives and wine makes the sauce very aromatic but still quite light. I totally recommend it for both light meal and / or a great salad for a buffet. It is easy, quick and can make it ahead of time and put it in the fridge.
- 2 cups of rotisserie chicken, cut in small cubes size of a dice
- 1 large peach or 2 small, skinless cut in small cubes size of a dice (the sweetness is up to you. If you want it sweet add two, if you want the chicken to play the major role add only one)
- 2 tbsp fresh chives, chopped
- 4 tbsp dry white wine
- 75 gr. 2.6 oz. mayo, full fat
- 80 gr. / 3 oz. Greek yogurt
- ½ tsp mustard powder
- 1 tsp caster sugar
- 1 tsp fresh chives, chopped
- Salt and pepper
- In a pot pour the wine and the 2 tbsp of fresh chives and simmer for about 10 minutes.
- Remove and let cool for about 15 minutes.
- In a bowl add the rest of the ingredients plus the 1 tsp of fresh chives and mix.
- Take the wine/chives batter and pour through a fine strainer and press the chives until they extract as much of their essence as possible.
- Add 1 tbsp of the essence to the rest of the ingredients and mix well.
- Refrigerate for at least couple of hours and then is ready to be served with pitas or any other warm bread.
- 2 φλιτζάνια έτοιμο κοτόπουλο, κομμένο σε μικρούς κύβους σε μέγεθος ζαριού
- 1 ροδάκινο μεγάλο ή 2 μικρά, καθαρισμένο κομμένο σε μικρούς κύβους σε μέγεθος ζαριού (η γλυκύτητα είναι στο χέρι σας. Αν τη θέλετε γλυκιά προσθέστε δύο ροδάκινα, αν θέλετε το κοτόπουλο να παίξει τον σημαντικότερο ρόλο βάλτε μόνο ένα)
- 2 κ.σ. φρέσκο σχοινόπρασο, ψιλοκομμένο
- 4 κ.σ. λευκό ξηρό κρασί
- 75 γρ. μαγιονέζα
- 80 γρ. γιαούρτι
- ½ κ.γ. μουστάρδα σκόνη
- 1 κ.γ. ζάχαρη άχνη
- 1 κ.γ. φρέσκο σχοινόπρασο, ψιλοκομμένο
- Αλάτι και πιπέρι
- Σε μια κατσαρόλα ρίξτε το κρασί και τα 2 κ.σ. φρέσκο σχοινόπρασο και σιγοβράστε για περίπου 10 λεπτά.
- Αφαιρέστε και αφήστε να κρυώσει για περίπου 15 λεπτά.
- Σε ένα μπολ προσθέστε τα υπόλοιπα υλικά συν το υπόλοιπο 1 κ.γ. σχοινόπρασο και ανακατέψτε.
- Πάρτε το μίγμα κρασιού/σχοινόπρασουκαι περάστε το μέσα από σουρωτήρι πατώντας το σχοινόπρασο, μέχρι να βγάλει όσο περισσότερο από την ουσία του.
- Προσθέστε 1 κουταλιά της σούπας από αυτό στα υπόλοιπα υλικά και ανακατέψτε καλά.
- Βάλτε στο ψυγείο για τουλάχιστον δύο ώρες και στη συνέχεια όταν είναι έτοιμο σερβίρετε με πίτες ή οποιοδήποτε άλλο ζεστό ψωμί.
