Radish Cucumber Salad with Black Pepper Chicken is your go-to dish for a refreshing summer meal. This salad combines juicy grilled chicken marinated in creamy Greek yogurt with crunchy radishes, cucumbers, and dill, making it a delightful and satisfying choice. Its vibrant flavors and textures create a dish that is not only healthy but also incredibly delicious, perfect for those hot summer days. Let’s dive into this fantastic recipe!

Why You’ll Love This Radish Cucumber Salad with

This Radish and Cucumber Salad is a powerhouse of benefits. First, it’s incredibly quick to prepare, making it an easy Radish Cucumber Salad option for busy weeknights. Second, the combination of protein from the chicken and the fresh vegetables makes it a healthy meal choice. Third, it’s low in calories, which is perfect for anyone watching their diet. You’ll also appreciate its versatility; whether served as a main or a side, it shines in any role. Finally, you can easily customize it with additional ingredients like feta cheese for a delicious twist. This dish truly captures the essence of a refreshing summer salad.

Ingredients for Radish Cucumber Salad with

Gather these items:

1 to 1½ 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 monk fruit sweetener
8 ounces radishes, sliced extra thin
2 Persian cucumbers, sliced extra thin
⅓ cup chopped snap peas
2 tablespoons fresh dill, chopped

How to Make Radish Cucumber Salad with Step-by-Step

Step 1: In a small bowl, whisk together Greek yogurt, lime juice, apple cider vinegar, avocado oil, black pepper, salt, onion powder, tamari, and monk fruit sweetener until smooth.
Step 2: Pour ⅓ cup of the mixture over the chicken thighs, reserving the rest for the salad dressing. Marinate the chicken for 30 minutes to 1 hour.
Step 3: While the chicken marinates, thinly slice radishes and cucumbers using a mandolin slicer. Add them to a large salad bowl with chopped snap peas.
Step 4: Preheat the grill to 425°F. Add extra black pepper to the chicken and grill for 7–8 minutes per side, or until the internal temperature reaches 165°F.
Step 5: Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Step 6: Pour the reserved dressing over the radish and cucumber mixture and toss with half of the chopped dill.
Step 7: Serve the salad topped with sliced chicken, remaining dill, and a sprinkle of cracked black pepper. Enjoy immediately.

Pro Tips for the Best Radish Cucumber Salad with

Keep these in mind:

Perfect for summer meals; this salad keeps well in the fridge but is best enjoyed fresh.
Offers a balance of protein, freshness, and zest; consider adding a touch of lemon zest for an extra zing.

Best Ways to Serve Radish Cucumber Salad with

This refreshing Radish Cucumber Salad can be served in various ways. Pair it with grilled fish for a delightful dinner option, or enjoy it alongside whole-grain bread for a light lunch. You could also serve it as a side dish at your next barbecue, impressing guests with its vibrant colors and flavors.

How to Store and Reheat Radish Cucumber Salad with

To store, keep the salad in an airtight container in the refrigerator. It’s best consumed within 1-2 days to maintain freshness. If you have leftover salad, you can easily meal prep by preparing the components separately and combining them just before serving for the best taste.

Frequently Asked Questions About Radish Cucumber Salad with

What’s the secret to perfect Radish Cucumber Salad with?

The secret lies in marinating the chicken well and slicing the radishes and cucumbers thinly to enhance their crunchiness. This Cucumber and Radish Salad Recipe is all about balancing flavors and textures.

Can I make Radish Cucumber Salad with ahead of time?

Yes, you can prepare the salad components in advance, but it’s best to assemble them just before serving to keep the ingredients crisp and fresh. This allows the salad to remain a healthy Radish and Cucumber Salad option.

How do I avoid common mistakes with Radish Cucumber Salad with?

Avoid over-marinating the chicken, as it can become too tender and mushy. Additionally, ensure you use fresh ingredients for the best flavor in this Vegan Radish Cucumber Salad recipe.

Creative Variations of Radish Cucumber Salad with You Can Try

There are numerous ways to customize this salad. You might try adding feta cheese for a creamy texture or incorporate avocados for a richer flavor. For a spicy kick, consider a spicy Radish Cucumber Salad recipe by adding sliced jalapeños or a dash of hot sauce. Each variation can highlight the healthy aspects of this dish, maintaining its status as a Low-Calorie Radish Cucumber Salad.

For more delicious recipes, check out this Black Pepper Chicken recipe or explore Healthy Greek Chicken Bowls for a nutritious meal option. If you’re interested in more salads, you might enjoy Cucumber Onion Salad as a refreshing side dish.

Delicious Radish Cucumber Salad with Black Pepper Chicken

Author: basmer
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Low Calorie

Print Recipe

Description

Radish Cucumber Salad with Black Pepper Chicken is a light, refreshing, and flavorful dish featuring juicy grilled chicken marinated in creamy Greek yogurt, lime, and black pepper, paired with crunchy radishes, cucumbers, and dill.

Instructions

In a small bowl, whisk together Greek yogurt, lime juice, apple cider vinegar, avocado oil, black pepper, salt, onion powder, tamari, and monk fruit sweetener until smooth.
Pour ⅓ cup of the mixture over the chicken thighs, reserving the rest for the salad dressing. Marinate the chicken for 30 minutes to 1 hour.
While the chicken marinates, thinly slice radishes and cucumbers using a mandolin slicer. Add them to a large salad bowl with chopped snap peas.
Preheat the grill to 425°F. Add extra black pepper to the chicken and grill for 7–8 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Pour the reserved dressing over the radish and cucumber mixture and toss with half of the chopped dill.
Serve the salad topped with sliced chicken, remaining dill, and a sprinkle of cracked black pepper. Enjoy immediately.