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]
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
- 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.
- When the
chicken is cool enough to handle, shred it with two forks or your hands.
- In a large
mixing bowl, whisk together the yogurt, lemon juice, salt, and pepper.
- Add the
shredded chicken, radishes, scallions, grapes, and cabbage toss to coat,
and adjust seasoning.