|2 servings||calories per servings 540||protein serving 32 g||carbs per serving 16 g||total fat per serving 39 g|
Springtime showers dampening your day? Rain or shine, this refreshing, satisfying, salad is guaranteed to brighten up your mood and your dinner table. Radishes add a splash of color and a peppery bite to complement the sweetness of snow peas, and both are tossed together with simple seared chicken in a quick, zingy dressing made with shallot, mustard and a pinch of sugar. Yummy and so easy to put together, this dish is ready in about half an hour!
|Nutrition Facts||/ Per Serving|
|Total Fat||39 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||16 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Peel and halve shallot; mince 1 half (reserve remaining half for another use).
• Trim snow peas. Cut peas into 1-inch pieces.
• Quarter radish lengthwise; thinly slice crosswise.
• Roughly chop walnuts.
• Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a sauté pan over medium-high heat. Add 1/2 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a plate.
• Reduce heat to medium. Add 2 tablespoons water. Cook, stirring to scrape up flavorful browned bits.
• Transfer mixture to a large bowl. Add shallot, mustard, 3 tablespoons olive oil, vinegar, sugar and 1/4 teaspoon PeachDish Salt. Whisk to combine.
• Thinly slice chicken.
• Add to dressing, with snow peas, radish and walnuts. Toss to combine.
• Taste salad, and adjust seasoning as desired with PeachDish Salt.
• Divide between 2 plates, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...