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Emma

Radish Cucumber Salad with Black Pepper Chicken Recipe Revealed!

A refreshing Radish Cucumber Salad topped with grilled Black Pepper Chicken, perfect for a light meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat your grill or a grill pan over medium-high heat.
  2. 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.
  3. 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.
  4. While the chicken is resting, prepare the salad. In a large bowl, combine the radishes, cucumber, cherry tomatoes, red onion, and parsley.
  5. In a small bowl, whisk together the lemon juice and balsamic vinegar. Pour over the salad and toss to combine.
  6. Slice the grilled chicken and serve it on top of the salad.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 8gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 8.5gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 3g

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.

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