About the Dish

2 ounces Applewood Smoked Bacon
2 tablespoons Bread Crumbs
1 teaspoon Italian Seasoning
8 ounces Chicken Breast
1/4 teaspoon PeachDish Salt
2 packets Mayonnaise
1 tablespoon Sherry Vinegar
3 ounces Lettuce
1 Tomato
1 ounce Cheddar Cheese
Per Serving
Calories 450
Total Fat 29 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 630 mg
Total Carbohydrates 12 g
Dietary Fiber 3 g
Sugar 5 g
Protein 34 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Golden Ale

Shouldn't this dish be called a CBLT? We won't quibble, because we love chicken and bacon flavors together. In this case, we want a smooth ale to not overshadow that bacon. We suggest Foothills Brewings Smiles Golden Ale which should be a very smooth pairing.

Foothills Smiles Golden Ale, Winston-Salem, North Carolina

Dry Riesling - Clare Valley, Australia

What’s needed is an elegant white wine that is subtle enough as to not overwhelm the vegetable components of the dish, yet still be able to reverberate the smoky notes of the bacon. Dry rieslings from Australia are high in acid, intertwined with smoky notes of slate that will resonate well with the bacon.

Vickery Riesling, Watervale, Clare Valley, Australia


MISE EN PLACE • Heat oven to 400° F. • Slice tomato crosswise. Reserve 4 slices. Chop remaining slices. • Cut or tear lettuce into bite-size pieces. • Chop bacon.
• Place an ovenproof skillet over medium heat. Add bacon. Cook, stirring occasionally, until bacon is browned and crisp, about 5 minutes. • Transfer bacon to small bowl, leaving fat in pan. Remove pan from heat.
• To bacon fat, add breadcrumbs and half of Italian spice. Stir to coat. • Place pan over medium-high heat.
• Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper. • Coat chicken in breadcrumbs, pressing to adhere.
• Cook without disturbing until golden on bottom, about 2 minutes. • Flip chicken. Cook without disturbing until lightly browned on other side, about 1 minute. • Transfer pan. Bake until chicken is crisp and opaque throughout, 3-5 minutes.
While chicken bakes: • In a large bowl, whisk together mayonnaise, vinegar, remaining Italian Spice Blend and PeachDish Salt and pepper to taste. • Toss in lettuce and chopped tomato.
• Top chicken with tomato slices. • Sprinkle with bacon and cheese. • Bake in oven until cheese melts, about 2 minutes.
• Divide salad between 2 plates. • Add chicken, and enjoy!