The Hungry Peach Chop Salad with Honey Lemon Vinaigrette
 Photo by John Haigwood, Haigwood Studios
Recipe by Suzanne Vizethann and Conor Hubbard, Chefs/Owners,
The Hungry Peach Yield: 1 serving 2 cups chopped romaine ¼ cup red cabbage 2 slices cooked bacon ¼ cup sliced radishes 1/2 cup thinly sliced and quartered watermelon radishes (cut rings with mandolin if possible) ½ cup roasted and diced chicken breast ½ cup halved grape tomatoes ½ cup Honey Lemon Vinaigrette (recipe included) Place salad ingredients together and gently toss with dressing. The Hungry Peach serves this signature salad with Parmesan crisps.
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