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About the Dish

  • Orange

    Orange

  • Shallot

    Shallot

  • White Wine

    White Wine

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Honey

    Honey

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Salad Greens

    Salad Greens

  • Celery

    Celery

  • Asiago Cheese

    Asiago Cheese

  • Slivered Almonds

    Slivered Almonds

METHOD

1
MISE EN PLACE • Peel orange zest in wide strips, avoiding white pith. Cut orange into bite-sized pieces. Reserve juice. • Peel and chop shallot. • Thinly slice celery.
2
Place a deep sauté pan over medium heat. Add orange peel, half of shallot, wine and 2 cups water. Bring to a simmer.
3
• When water simmers, add chicken breasts in single layer. (If chicken isn’t submerged, add more water to cover.) • Return to a simmer. Do not let it boil. • Remove from heat, cover, and let stand, 10 minutes.
4
In a bowl, whisk together orange juice, remaining shallot, 1/2 teaspoon PeachDish Salt, honey, mustard and 1 tablespoon olive oil.
5
• Transfer chicken to a cutting board. Shred into bite-sized pieces. • Coat in dressing. • Season to taste with PeachDish Salt.
6
• Divide salad greens, orange pieces and celery between plates. • Top with chicken. • Sprinkle with cheese and almonds, and enjoy!