Monday, June 24, 2013

Grilled Chicken, Green Onion and Radish Salad

I found tonight's recipe on the Whole Foods site. We have never had grilled radishes before tonight. Wow. They taste like a peppery beet. A very nice surprise! The original recipe called for a dressing of lime juice. I decided to use olive oil and lemon juice because I was putting everything on a bed of Arugula. This was a perfect salad for a hot day.

Ingredients -
1 large chicken breast (about 3/4 pound)
2 bunches green onions
2 bunches radishes, halved
1/2 cup toasted and crumbled sliced almonds
1/3 cup chopped fresh mint
Baby Arugula
Lemon juice
Olive Oil
Salt and Pepper to taste

Method -
Prepare a grill for medium-heat cooking. Grill chicken until browned and cooked through, turning occasionally, about 12 minutes. Place onions and radishes in a grill basket or on a vegetable grilling screen to prevent them from falling though the grill grates. Grill, turning frequently, until browned and softened, about 4 minutes for green onions and 8 minutes for radishes.

Allow chicken and vegetables to cool slightly, then dice the chicken and coarsely chop the onions and radishes. Place in a large bowl with the Arugula and top with almonds, mint, olive oil, lemon juice, salt and pepper, and toss.

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