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Grilled Chicken, Green Onion and Radish Salad

Serves 4
Time 25 min
This is a great picnic salad, equally as tasty warm as it is chilled. Leftover chicken works wonders in this preparation.
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
  • 1 tablespoon lime juice
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 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.

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.
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  • 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