Description
A refreshing Radish Cucumber Salad topped with grilled Black Pepper Chicken, perfect for a light meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 cup radishes, thinly sliced
- 1 cup cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your grill or a grill pan over medium-high heat.
- In a small bowl, mix together the olive oil, black pepper, garlic powder, onion powder, and salt. Rub this mixture all over the chicken breasts.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
- While the chicken is resting, prepare the salad. In a large bowl, combine the radishes, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the lemon juice and balsamic vinegar. Pour over the salad and toss to combine.
- Slice the grilled chicken and serve it on top of the salad.
Notes
- For added crunch, consider adding a handful of mixed greens or arugula to the salad.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the chicken rub or toss in some sliced jalapeños with the salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg