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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


  • Chicken Breast

    Chicken Breast

  • Parmesan Cheese

    Parmesan Cheese

  • Lemon


  • Lettuce


  • Applewood Smoked Bacon

    Applewood Smoked Bacon

  • Salad Tomatoes

    Salad Tomatoes


Prepare your mise en place: Halve lemon, and squeeze 1 tablespoon juice (save any extra for another use). Cut away the core from lettuce head, and tear leaves into bite-size pieces. Halve tomatoes.
In a large bowl, stir together mayonnaise, mustard, Italian seasoning and 1/4 teaspoon PeachDish Salt. On a plate, spread out panko.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Spread a total 1 tablespoon mayonnaise mixture all over the chicken, and then coat chicken in panko, pressing lightly to help the crumbs adhere. Set aside at room temperature.
To the remaining mayonnaise mixture, add Parmesan and lemon juice, and stir well. 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 bacon fat in the skillet.
Add chicken to the skillet. Cook without disturbing until browned on the bottom, 4-5 minutes. Flip and continue cooking until chicken is opaque all the way through, firm to the touch and browned on the second side, about 4 minutes more.
Divide salad between dinner plates and top with tomatoes, hot chicken and bacon. Enjoy!