Radish Cucumber Salad with Black Pepper Chicken Recipe
A refreshing and healthy Radish Cucumber Salad served with juicy Black Pepper Chicken thighs marinated in a zesty yogurt and lime mixture, then grilled to perfection. This recipe offers a light yet flavorful meal perfect for a nutritious lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 36 minutes
- Yield: 3 servings
- Category: Salad with Grilled Chicken
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Chicken and Marinade
- 1 to 1-1/2 pounds chicken thighs, boneless and skinless
- ⅓ cup Greek yogurt
- 1 lime, juiced
- 1 tablespoon apple cider vinegar
- 2 tablespoons avocado oil
- Fresh-ground black pepper, to taste
- Fine sea salt, to taste
- ½ teaspoon onion powder
- 1 tablespoon tamari or coconut aminos
- 1 teaspoon granulated monkfruit sweetener
For the Salad
- 8 ounces radishes, sliced extra thin
- 2 Persian cucumbers, sliced extra thin
- ⅓ cup chopped snap peas
- 2 tablespoons fresh dill, chopped
Instructions
- Prepare the chicken: Add the chicken thighs to a large bowl, ensuring they are boneless and skinless for even cooking.
- Make the marinade: In a separate small bowl, whisk together Greek yogurt, lime juice, apple cider vinegar, avocado oil, fresh-ground black pepper, sea salt, onion powder, tamari or coconut aminos, and granulated monkfruit sweetener until combined.
- Marinate the chicken: Pour 1/3 cup of the marinade over the chicken, coating evenly. Reserve the remaining marinade to use as the salad dressing. Allow the chicken to marinate for 30 minutes to 1 hour to absorb the flavors.
- Prepare the salad vegetables: While the chicken marinates, thinly slice the radishes and Persian cucumbers using a mandolin slicer if available for best results. Combine these with chopped snap peas in a large salad bowl.
- Grill the chicken: Preheat your grill to 425°F (220°C). Lightly grind additional black pepper over the marinated chicken pieces. Grill the chicken for approximately 7-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes to retain juices.
- Toss the salad: Pour the reserved marinade dressing over the radish, cucumber, and snap pea mixture. Add 1 tablespoon of chopped fresh dill and toss gently to coat all ingredients evenly.
- Serve: Plate the tossed salad, top with sliced grilled chicken, sprinkle with remaining fresh dill, and crack fresh black pepper on top before serving.
Notes
- Use a mandolin slicer for the radishes and cucumbers to achieve the best texture and thinness.
- Chicken can be cooked on a grill pan indoors if an outdoor grill is not available.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
- This salad is best served fresh but can be refrigerated for up to one day.
- For a spicier kick, add a pinch of crushed red pepper flakes to the marinade or salad dressing.
