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About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1/2 cup Whole Milk
2 tablespoons All Purpose Flour
1 cup Panko
1 head Lettuce
3 ounces Cherry Tomatoes
3 sprigs Parsley
3 sprigs Cilantro
1 ounce Sliced Almonds
1 ounce Feta Cheese
1/4 cup T. Lish Sweet Garlic Dressing
Per Serving
Calories 510
Total Fat 32 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 710 mg
Total Carbohydrates 22 g
Dietary Fiber 4 g
Sugar 8 g
Protein 35 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


MISE EN PLACE • Cut or tear lettuce into bite-size pieces. • Halve tomatoes. • Pick and chop parsley and cilantro leaves.
SPLIT CHICKEN BREASTS • Position 1 chicken breast on a cutting board with the thickest side facing your dominant hand. • Center a sharp knife in the middle of the breast, parallel to the board. Rest your other hand on the chicken. • Keeping your knife parallel, cut through the chicken breast. • Repeat with remaining chicken breast.
• Place 1 chicken piece between 2 sheets of plastic wrap or in an open resealable bag. • Pound with a meat mallet or heavy skillet until it is about half as thick as it was. • Repeat with remaining 3 pieces. • Season chicken on all sides with a total 1/2 teaspoon PeachDish Salt.
• Transfer chicken to a bowl. • Add enough milk to cover (save any remaining for another use). • Turn chicken to coat. • Spread flour on a plate. • Spread panko on another plate. • Dredge chicken in flour. • Return to milk, then coat in panko.
• Place a skillet over medium-high heat. Add 1/4-inch cooking oil. When oil is hot, add chicken, leaving space between each piece. Cook without disturbing until golden-brown on bottom, 4-5 minutes. • Flip chicken. Cook until browned on other side, 1-2 minutes. • Transfer chicken to a paper towel-lined plate. Tip: If your skillet is not large enough, cook in batches.
In a large bowl toss together lettuce, tomato, parsley, cilantro, feta, almonds and half of vinaigrette. Taste and adjust seasoning as desired with remaining vinaigrette and remaining PeachDish Salt.
• Slice chicken into thin strips. • Divide salad between 2 plates. • Top salad with chicken, and enjoy!