About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
2 tablespoons Apple Cider Vinegar
1/2 packet Shallot
1 packet Grey Poupon Dijon Mustard
1 ounces Turbinado Sugar
8 ounces Snow Peas
3 ounces Radish
1 1/2 Walnuts
Per Serving
Calories 540
Total Fat 39 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 11 g
Monounsaturated Fat 12 g
Cholesterol 70 mg
Sodium 530 mg
Total Carbohydrates 16 g
Dietary Fiber 5 g
Sugar 8 g
Protein 32 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.


As a child, my favorite thing about Chinese food was the snow peas. This flat sweet vegetable was fascinating. As an adult, I’m still a fan, but I also know that sweet complements sweet, so to bring out the sweet of the snow pea, we’ll pair it with a hefeweizen. A hefeweizen brings sweetness with a little banana flavor which should go really well with this delicate dish.

Omaha Brewings Nada Banana Hefeweizen

Gruner Veltliner - Niederosterreich, Austria

Gruner Veltliners are crisp, quaffable, and have a crunchy green note that will strike a chord with the snow peas. The wine gets along well with poultry, and the walnuts will bring out a nice, woodsy note.

Hiedler Gruner Veltliner ‘Loss,’ Niederosterreich, Austria


MISE EN PLACE • Peel and halve shallot; mince 1 half (reserve remaining half for another use). • Trim snow peas. Cut peas into 1-inch pieces. • Quarter radish lengthwise; thinly slice crosswise. • Roughly chop walnuts.
• Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. • Place a sauté pan over medium-high heat. Add 1/2 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
• Reduce heat to medium. Add 2 tablespoons water. Cook, stirring to scrape up flavorful browned bits. • Transfer mixture to a large bowl. Add shallot, mustard, 3 tablespoons olive oil, vinegar, sugar and 1/4 teaspoon PeachDish Salt. Whisk to combine.
• Thinly slice chicken. • Add to dressing, with snow peas, radish and walnuts. Toss to combine.
• Taste salad, and adjust seasoning as desired with PeachDish Salt. • Divide between 2 plates, and enjoy!