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–+ servings
Radish Cucumber Salad

Zesty Radish Cucumber Salad with Grilled Chicken Delight

This Radish Cucumber Salad is a refreshing and vibrant dish that pairs perfectly with grilled chicken, making it ideal for lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grilled Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Substitute with tofu or shrimp for variation.
  • 1/2 cup Greek Yogurt Can use sour cream or dairy-free yogurt as alternatives.
  • 2 tablespoons Lime Juice Alternatively, use lemon juice.
  • 2 tablespoons Apple Cider Vinegar Use white wine vinegar or more lemon juice if needed.
  • 2 tablespoons Avocado Oil Light olive oil is a good substitute.
  • 1 teaspoon Fresh Ground Black Pepper Adjust to taste.
  • 1 teaspoon Fine Sea Salt Kosher salt can be used if preferred.
  • 1 teaspoon Onion Powder Fresh diced onion works well for a fresh option.
  • 1 tablespoon Tamari/Coconut Aminos Traditional soy sauce is a suitable alternative.
  • 1 tablespoon Monkfruit Sweetener Can use honey or maple syrup as alternatives.
For the Salad
  • 1 cup Radishes Use any radish variety for diverse flavors.
  • 2 cups Persian Cucumbers English cucumbers can be used after removing seeds.
  • 1 cup Snap Peas Feel free to omit if not available.
  • 1/4 cup Fresh Dill Can substitute with parsley or chives.

Equipment

  • Grill
  • Mandolin slicer
  • Medium Bowl
  • Large salad bowl
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine Greek yogurt, lime juice, apple cider vinegar, avocado oil, black pepper, sea salt, onion powder, tamari, and monkfruit sweetener. Whisk until well blended, then add chicken thighs and coat evenly. Cover and marinate in the refrigerator for 30 to 60 minutes.
  2. Wash and thinly slice the radishes and cucumbers. Combine sliced vegetables in a large salad bowl.
  3. Preheat your grill to 425°F. Place the marinated chicken thighs on the grill and cook for 7 to 8 minutes on each side until internal temperature reaches 165°F.
  4. Transfer grilled chicken to a cutting board and let it rest for about 5 minutes before slicing.
  5. Toss the sliced radishes and cucumbers with the remaining dressing and fresh dill.
  6. Serve the tossed salad topped with sliced grilled chicken. Drizzle with reserved dressing and sprinkle dill and black pepper.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

For best results, slice radish and cucumber with a mandolin for consistent texture. Add dressing just before serving.

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