Grilled Chicken, Green Onion and Radish Salad

Grilled Chicken, Green Onion and Radish Salad

Serves 4

This is a great picnic salad, equally as tasty warm as it is chilled. Leftover chicken works wonders in this preparation.

  • 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
  • 1 tablespoon lime juice
You must be signed in to use shopping lists. Sign in or create account

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 shred or dice the chicken and coarsely chop the onions and radishes. Place in a large bowl with almonds, mint and lime juice, and toss.

Nutritional Info: 
Per Serving:190 calories (70 from fat), 8g total fat, 1g saturated fat, 45mg cholesterol, 85mg sodium, 11g carbohydrate (4g dietary fiber, 3g sugar), 21g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion