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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

  • Nutritional Yeast

    Nutritional Yeast

  • Ground Tumeric

    Ground Tumeric

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Spinach

    Spinach

  • Carrot

    Carrot

  • Sprouts

    Sprouts

METHOD

1
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
2
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 is shimmering, add chicken. Cook without disturbing until browned on the first side, 3-4 minutes. Flip and cook until chicken is firm to the touch and opaque all the way through, 2-3 minutes more. Transfer chicken to a large mixing bowl.
4
Return the skillet to medium-high heat, and add green onion. Cook, stirring, until onion is lightly browned and slightly tender.
5
Add 1 tablespoon water, and scrape up any of the brown bits from the bottom of the pan. Transfer onion and liquid to chicken bowl. Add matcha powder to bowl, and toss well to coat evenly. Set aside.
6
To the cider vinegar jar, add 2 tablespoons olive oil, 1 tablespoon water, nutritional yeast, turmeric, mustard and 1/2 teaspoon PeachDish Salt. Shake well to thoroughly combine.
7
When chicken is cool to the touch, slice thinly across the grain.
8
Return chicken pieces to the mixing bowl, and add spinach, carrot and sprouts. Toss gently with dressing, and season to taste with remaining PeachDish Salt. Enjoy!