About the Dish

1 Orange
2 ounces Shallot
1/4 cup White Cooking Wine
8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
2 teaspoons Honey
2 packets Gulden's Spicy Brown Mustard
3 ounces Salad Greens
2 Celery
1 ounce Asiago Cheese
1 ounce Slivered Almonds
Per Serving
Calories 440
Total Fat 21 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 900 mg
Total Carbohydrates 28 g
Dietary Fiber 5 g
Sugar 16 g
Protein 34 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Pineapple Sour

Sour beers have evolved from a curiosity into the mainstream. Orpheus Brewing has led the way in Atlanta in producing memorable sours. Over and Over is a tart pineapple sour weighing in at a quaffable 4%, making it the perfect accompaniment to a citrus salad.

Riesling, Finger Lakes, New York

While chicken is the main star of the dish, I like to find matches with the peripheral flavors as well. In this case, the Asiago is mildly strong and you need something sweet with it. Rieslings from upstate New York are crisp, and made in a medium-dry style that will also match the citrus flavors.

METHOD

1
MISE EN PLACE • Peel orange zest in wide strips, avoiding white pith. Discard remaining peel and pith. Cut orange flesh into bite-size 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, 2 cups water and wine.
3
• When liquid simmers, add chicken in a single layer. (If chicken isn’t submerged, add more water to cover.) • When liquid returns to a simmer (do not let boil), remove pan from heat. Cover, and let stand until chicken is opaque throughout, about 10 minutes. • Transfer chicken to a cutting board.
4
While chicken cooks, in a large bowl, whisk together remaining shallot, orange juice, mustard, 1 tablespoon olive oil, honey and 1/2 teaspoon PeachDish Salt.
5
• Shred chicken into bite-size pieces. • Add to dressing, and toss to coat. • Season to taste with PeachDish Salt.
6
• Divide salad greens, orange pieces and celery between 2 plates. • Top with chicken. • Sprinkle with cheese and almonds, and enjoy!

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