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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

    Panko

  • Chicken Breast

    Chicken Breast

  • Parmesan Cheese

    Parmesan Cheese

  • Lemon

    Lemon

  • Lettuce

    Lettuce

  • Bacon

    Bacon

  • Salad Tomatoes

    Salad Tomatoes

METHOD

1
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.
2
In a large bowl, stir together mayonnaise, mustard, Italian seasoning and 1/4 teaspoon PeachDish Salt. On a plate, spread out panko.
3
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.
4
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.
5
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.
6
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.
7
Divide salad between dinner plates and top with tomatoes, hot chicken and bacon. Enjoy!