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About the Dish

8 ounces Chicken Breast
1/2 teaspoons 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 530
Total Fat 38 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 31 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Peel and halve shallot; mince 1 half (reserve remaining half for another use). Trim snow peas by cutting each tip and using it to pull out the strings down each side. Cut trimmed pea pods into 1-inch pieces (or in half). Remove the tips from radishes; quarter radishes lengthwise, and thinly slice crosswise. Roughly chop walnuts.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Heat a sauté pan over medium heat. Add 1/2 teaspoon cooking oil, and swirl to coat. Add chicken. Cook without disturbing until lightly browned on bottom and opaque at least 3/4 of the way up, 3-4 minutes. Flip and cook until opaque all the way through, 2-3 minutes more. Remove chicken, and set aside.
To make the dressing: Add 2 tablespoons water to the sauté pan, and use a wooden spoon or high-temp spatula to scrape up all of the flavorful bits from the bottom of the pan. Transfer the water and pan scrapings to the jar with cider vinegar. Add minced shallot, 3 tablespoons olive oil, mustard, sugar and 1/4 teaspoon PeachDish Salt. Cover jar tightly, and shake well.
Cut chicken into 1/4-inch strips. In a large bowl combine chicken, snow peas, radishes, walnuts and dressing, and toss to combine. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Divide salad between 2 plates, and enjoy!