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About the Dish

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Italian Seasoning

    Italian Seasoning

  • PeachDish Salt

    PeachDish Salt

  • Panko


  • Lemon


  • Parmesan Cheese

    Parmesan Cheese

  • Lettuce


  • Bacon


  • Chicken Breast

    Chicken Breast

  • Salad Tomatoes

    Salad Tomatoes


Prepare your mise en place: Cut away the core and tear lettuce leaves into bite-size pieces. Halve tomatoes. Halve lemon and squeeze 1 tablespoon of juice, save any extra for another use.
Stir together mayonnaise, mustard, Italian seasoning, and 1/4 teaspoon PeachDish Salt in a large bowl. Pour panko onto a plate.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Spread 1 tablespoon mayonnaise mixture all over the chicken and then coat in panko, pressing lightly to help the crumbs adhere. Set aside at room temperature.
Stir lemon and parmesan into the remaining mayonnaise mixture. Add lettuce, and toss well to coat. Season to taste with black pepper. Refrigerate.
Heat a large skillet over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-7 minutes. Using a slotted spoon, transfer bacon onto a paper towel to drain. Leave the bacon fat in the skillet.
Reduce heat to medium. Add chicken to the skillet. Cook without disturbing until browned on the bottom, 4-5 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch and browned on the second side and cooked through, about 4 minutes more (it helps ensure even cooking to hold the thick end of each chicken breast to the pan for 30-45 seconds).
Divide salad and tomatoes between serving plates. Top with hot chicken and sprinkle with bacon. Serve hot and enjoy!