Description
Radish Cucumber Salad with Black Pepper Chicken is a vibrant and refreshing dish that’s perfect for summer gatherings. This quick-to-prepare salad features crunchy radishes and cucumbers paired with savory black pepper chicken, creating a delightful explosion of flavors. It’s an ideal choice for picnics, barbecues, or light weeknight dinners. Serve it as a standalone meal or a side dish to elevate any dining experience.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh radishes, thinly sliced
- 1 large English cucumber, thinly sliced
- 2 tsp freshly cracked black pepper
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp honey
Instructions
- Preheat the oven to 400°F (200°C) and lightly spray a baking sheet with nonstick cooking spray. Season chicken breasts with salt and black pepper.
- Bake the seasoned chicken for 20-25 minutes until cooked through (internal temperature of 165°F/75°C). Let cool slightly before slicing.
- While chicken bakes, slice radishes and cucumber; place in a large bowl.
- In a small bowl, whisk together olive oil, honey, lemon juice, and additional seasonings if desired.
- Add sliced chicken to the vegetable bowl. Drizzle dressing over, and toss gently to combine.
- Serve immediately on plates or in bowls; garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad portion (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg