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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 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.

METHOD

1
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.
2
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.
3
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.
4
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.
5
Divide salad between 2 plates, and enjoy!