Description
Radish Cucumber Salad with Black Pepper Chicken is a vibrant and refreshing dish that perfectly balances crisp vegetables with tender, seasoned chicken. This easy-to-make salad is ideal for summer picnics or quick weeknight dinners, providing a delightful burst of flavors in every bite. With its colorful presentation and zesty dressing, it makes for an impressive centerpiece at any meal, sure to please family and friends alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh cucumbers, sliced
- 1 cup radishes, thinly sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt
Instructions
- Preheat the grill or stovetop pan to medium-high heat. Season chicken breasts generously with salt and black pepper.
- Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Allow to rest before slicing.
- In a large bowl, combine sliced cucumbers and radishes. Optionally, add chopped herbs like basil or parsley.
- Whisk together olive oil, lemon juice, salt, and additional black pepper in a small bowl to create the dressing.
- Add sliced chicken to the veggie bowl and drizzle with dressing. Toss gently to combine.
- Serve on plates or in a large bowl; garnish with extra herbs or feta cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg