Crunchy Chicken Salad with Radishes

Here’s a delicious salad with a twist. We wanted to highlight the wonderful radish in all its glory. We know you will definitely enjoy this one crunchy one!

[recipe servings=3 time=20 Minutes difficulty=easy]

[recipe-ingredients]

2 Boneless, Skinless Chicken Breasts

½ Cup Whole Milk Plain Yogurt

½ Lemon, Juiced

½ Teaspoon Kosher Salt, to Taste

¼ Teaspoon Black Pepper, to Taste

1 Bunch (About 5) Red Radishes, Thinly Sliced

3 Scallions, Thinly Sliced

1 Cup Red Grapes, Halved if They’re Large

¾ Cup Shredded Red Cabbage

[/recipe-ingredients]

[recipe-directions]

1. Bring a
   medium saucepan of settled water to a boil. Place the chicken breasts in
   the boiling water, reduce to a simmer, and cook for 8-10 minutes, until
   the chicken is cooked through. Remove the chicken to a plate to cool.
2. When the
   chicken is cool enough to handle, shred it with two forks or your hands.
3. In a large
   mixing bowl, whisk together the yogurt, lemon juice, salt, and pepper.
4. Add the
   shredded chicken, radishes, scallions, grapes, and cabbage toss to coat,
   and adjust seasoning.

[/recipe-directions]

[/recipe]