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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Green Onion

    Green Onion

  • Matcha

    Matcha

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Sprouts

    Sprouts

  • Nutritional Yeast

    Nutritional Yeast

  • Ground Tumeric

    Ground Tumeric

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Spinach

    Spinach

  • Carrot

    Carrot

METHOD

1
Rinse and dry fresh herbs and vegetables. Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
2
Prepare your mise en place: Trim green onions, and cut into 1-inch pieces. Use a vegetable peeler to slice carrot into thin strips.
3
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 disturbing 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 more. Remove chicken to a large mixing bowl.
4
Return the skillet to medium-high heat, and add green onion. Cook while stirring until the onions have lightly browned and become slightly tender.
5
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. Add matcha powder and toss well to coat evenly. Set aside.
6
Prepare the 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
7
When chicken breasts are cool to the touch, slice thinly across
8
Return chicken pieces to the mixing bowl, and add spinach, carrot and sprouts. Dress and season to taste with remaining PeachDish Salt, and toss gently to combine. Enjoy!