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About the Dish

  • Chicken Breast

    Chicken Breast

  • Mayonnaise


  • Lemon


  • Cherry Heirloom Tomatoes

    Cherry Heirloom Tomatoes

  • Cucumber


  • Basil



Season chicken on all sides with a total 1/4 teaspoon kosher salt. Set aside at room temperature.
Prepare your mise en place: Remove stem and cut tomato into 1/2-inch-thick wedges. Peel, halve, remove seeds and thinly slice cucumber. Remove basil leaves from sprigs and rough chop. Zest lemon. Zest, halve and juice lemon. Cut mozzarella into 1/2-inch chunks.
Place cheese on plate lined with paper towels. Sprinkle cheese with 1/4 teaspoon kosher salt. Allow cheese to rest at least 5 minutes.
While cheese sits, make the dressing: In a mixing bowl combine mayonnaise, olive oil, lemon zest and 1 teaspoon lemon juice (reserve leftover lemon juice for step 6). Whisk ingredients together until emulsified.
Place a skillet over medium-high heat, and add 2 teaspoons cooking oil. When oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove chicken from the pan, and set aside.
In a mixing bowl gently combine tomato, cucumber, mozzarella, basil, 2 teaspoons lemon juice (reserve remaining juice for another use), remaining 1 teaspoon olive oil and 1/4 teaspoon kosher salt. Taste and adjust seasoning with additional kosher salt, if desired.
Thinly slice each chicken breast, and fan out over each plate. Drizzle with lemon dressing. Spoon tomato mixture on the side, and enjoy!