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About the Dish

8 ounces Chicken Breast
3/4 teaspoon PeachDish Salt
6 small Spring Onion
2 teaspoons Apple Cider Vinegar
1 tablespoon Yeast
1 teaspoon Turmeric
1 packet Gulden's Spicy Brown Mustard
4 ounces Spinach
4 ounces Carrot
Per Serving
Calories 319
Total Fat 18 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 11 g
Cholesterol 61 mg
Sodium 398 mg
Total Carbohydrates 7 g
Dietary Fiber 4 g
Sugar 2 g
Protein 26 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature. Prepare your mise en place: Trim green onions, then cut into 1-inch pieces. Use a vegetable peeler to slice carrot into thin strips.
Place a skillet over medium-high heat, and add 1 teaspoon cooking oil. When oil begins to shimmer, carefully place chicken breasts in pan. Cook without moving until browned on the first side, 4-5 minutes. Flip and cook until chicken is firm to the touch and opaque all the way through, 3-4 minutes. Remove chicken to a large mixing bowl. Return the skillet to medium-high heat, and add green onions. Cook while stirring until the onions have lightly browned and become slightly tender.
Add 1 tablespoon water, and scrape up any of the brown bits from the bottom of the pan. Transfer the onions and liquid to the chicken bowl. Toss together with matcha powder. Let stand while you prepare your salad dressing.
To the cider vinegar jar, add 2 tablespoons olive oil, remaining 1 tablespoon water, nutritional yeast, turmeric, mustard and 1/2 teaspoon PeachDish Salt. Shake well to thoroughly combine. When chicken breasts are cool to the touch, slice thinly across the grain.
Return chicken pieces to the mixing bowl, along with spinach, carrot and sprouts.
Dress and season to taste with PeachDish Salt, and toss gently to combine. Enjoy!