About the Dish

8 ounces Chicken Breast
2 cloves Garlic
1 Lemon
1/2 teaspoon Beautiful Briny Sea French Picnic Salt
2 ears Corn
4 packets Mayonnaise
1 packet Grey Poupon Dijon Mustard
4 pats Butter
1 sprig Basil
1 Lime
1 packet Turbinado Sugar
2 slice Multi-Grain Bread
1 each Celery
1 ounce Green Onion
3 sprigs Thyme
Per Serving
Calories 780
Total Fat 49 g
Saturated Fat 15 g
Trans Fat 0 g
Cholesterol 130 mg
Sodium 1040 mg
Total Carbohydrates 53 g
Dietary Fiber 6 g
Sugar 11 g
Protein 34 g
Jennifer Segal

Once upon a time, Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular cooking blog that features tested and perfected recipes with approachable ingredients and step-by-step photos.

With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches readers how to improve their cooking skills one family-friendly recipe at a time. Jenn's recipes have been featured on numerous websites, magazines, and television programs, including The Oprah Magazine, Food52, The Huffington Post, WJLA's Good Morning Washington, Good Day DC, SeriousEats.com, and Parade.com. Before starting her blog, Jenn cooked at the acclaimed L'Auberge Chez Francois and was director of marketing for a prominent restaurant group, both in the Washington D.C. metro area. She now lives in Potomac, Maryland, with her husband and two children.

Lemongrass Wheat Beer

Complimentary flavors are essential when pairing a beer with a PeachDish. This dish has lots of bold flavors like lime and basil in a creamy sauce. We suggest reaching for Second Self Thai Wheat brewed with ginger and lemongrass which will complement the lime in the dish.

Second Self Thai, Atlanta, Georgia

Gruner Veltliner - Kamptal, Austria

Basils are citrusy and aromatic, and assert themselves well in a dish, even in minute quantities. Complemented by notes of lime and the richness of butter, this sauce determines the main flavor of the dish. Gruner Veltliners align themselves well with citrus and herbaceous flavors. The pronounced acidity will help counter balance the richness of the butter.

Hiedler Gruner Veltliner, ‘Löss,’ Kamptal, Austria


• Heat grill to high. • Place chicken between 2 sheets of plastic wrap, or in an open resealable bag. Use a heavy skillet (or meat mallet) to pound chicken to 1/2-inch thickness. Note: If you don’t have a grill, you may use a grill pan or broiler.
MISE EN PLACE • Zest lemon. Squeeze 1 tablespoon juice (save remaining lemon for another use). • Zest and juice lime. • Dice celery. • Chop green onion. • Pick and chop thyme leaves. • Pick and thinly slice basil leaves. • Peel and chop garlic.
• In a large bowl, combine 1 tablespoon olive oil, garlic, lemon zest and 1/4 teaspoon French Picnic salt. • Add chicken, and turn to coat. Let marinate 20 minutes.
While chicken marinates, place unshucked corn on the grill. Cook, turning occasionally, until kernels are tender, about 15 minutes. Note: If you prefer, you may roast corn in a 350° F oven for 30 minutes.
While corn cooks, in a large bowl, whisk together mayonnaise, mustard, measured lemon juice and 1/4 teaspoon French Picnic salt. This is your chicken dressing.
• Melt butter. • In a small bowl, combine butter, basil, lime juice, lime zest, sugar and 1/4 teaspoon French Picnic salt.
Toast bread as desired.
• Grease grill grates. • Add chicken. Cook, covered, until chicken is well-marked on bottom, 2-3 minutes. • Flip chicken. Cook, covered, until chicken is well-marked on other side and opaque throughout, 2-3 minutes. • Transfer chicken to a cutting board.
• Cut chicken into 1/2-inch pieces. • Add chicken, celery, green onion and thyme to dressing. Toss to coat. Taste and adjust seasoning as desired with French Picnic salt.
• Peel down corn husks (you may use husks as a handle, or discard). • Brush corn with lime-basil butter. • Divide toast between 2 plates. Pile with chicken salad. • Serve with corn, and enjoy!