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Chicken Breast, Snow Pea & Walnut Salad

A refreshing, yet satisfying, salad for early spring. Watermelon radishes add a splash of color and a hint of peppery bite to complement earthy snow peas. This seasonal dish will be available through the end of May.

Prep Time: 15 Min Cook Time: 10 Min No Added Gluten

About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Shallot


  • Walnuts


  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Turbinado Sugar

    Turbinado Sugar

  • Snow Peas

    Snow Peas

  • Radish



Prepare your mise en place: Peel and mince shallot. Trim snow peas by cutting each tip and using it to pull out the strings on each side, then cut in 1‐inch pieces; for most peas this means cutting them in half. Remove the tips from radishes, then cut in quarters lengthwise, and thinly slice. Roughly chop walnuts.
Remove chicken breasts, pat dry and season on all sides with 1 teaspoon PeachDish salt. Heat a sauté pan over medium heat, coat lightly with cooking oil, and add the chicken breasts. Cook 5-7 minutes, or until lightly browned, and opaque at least 3/4 of the way up. Turn and cook 2-3 minutes more, or until fully cooked. Remove chicken breasts and set aside.
To make the dressing: Add 2 tablespoons water to the saute pan, and scrape up all of the flavorful bits on the bottom of the pan with a wooden spoon or high-temp spatula. Add the water and pan scrapings to the container with cider vinegar. Peel and mince shallot, and add to the container with vinegar and pan drippings. Add olive oil, dijon mustard, turbinado sugar, and remaining 1/2 teaspoon PeachDish salt to the container, and close tightly. Shake to combine thoroughly.
Cut chicken into 1/4‐inch strips. In a large bowl combine chicken, snow peas, radishes, walnuts, and dressing, and toss to combine. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Divide salad between 2 plates, and enjoy!