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Crunchy Chicken Salad with Radishes

by Chef Lizzy
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!

  • Servings: 3
  • Difficulty: easy
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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

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.

CategoriesDinner Lunch Meal Vegetable
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