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–+ servings
Radish Cucumber Salad topped with Black Pepper Chicken on a plate.
Clara Whitley

Radish Cucumber Salad with Black Pepper Chicken

A refreshing salad featuring crispy cucumbers and radishes paired with juicy black pepper chicken, perfect for summer meals or barbecues.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Radish Cucumber Salad
  • 1 large cucumber, thinly sliced Use a knife or mandoline for even slices.
  • 1 cup radishes, thinly sliced Their lovely pink hue adds color to the salad.
  • 2 tablespoons olive oil Extra virgin is recommended for better flavor.
  • 1 tablespoon apple cider vinegar Substitute with lime juice for a zesty variation.
  • to taste Salt and pepper Adjust based on personal preference.
  • Fresh herbs (like dill or parsley) for garnish Enhances flavor and presentation.
For the Black Pepper Chicken
  • 2 pieces chicken breasts, boneless and skinless Can substitute with firm tofu for a vegan option.
  • 2 tablespoons soy sauce Provides salty umami flavor.
  • 1 tablespoon olive oil Helps to marinate the chicken.
  • 2 teaspoons black pepper Adjust based on spice tolerance.
  • 1 clove garlic, minced Enhances flavor profile.
  • 1 tablespoon lemon juice Adding acidity to balance flavors.

Method
 

Prepare the Salad
  1. Slice the cucumber and radishes into thin discs, about ¼ inch thick, then toss in a large bowl.
  2. In a small bowl, whisk together olive oil and apple cider vinegar. Drizzle over the salad, add salt and pepper to taste, then toss gently to combine.
Marinate and Cook the Chicken
  1. In a shallow dish, combine minced garlic, soy sauce, olive oil, black pepper, and lemon juice.
  2. Add chicken breasts to the marinade, ensuring they are well coated, and let marinate for at least 30 minutes, preferably overnight.
  3. Heat a grill pan over medium-high heat and cook chicken for about 6-7 minutes on each side until golden brown and fully cooked.
  4. Let the chicken rest for a few minutes before slicing it into strips.
Assemble and Serve
  1. Place the salad on a plate and arrange sliced black pepper chicken on top.
  2. Garnish with fresh herbs before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 10gProtein: 27gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 2g

Notes

Serve with crusty bread or pack for picnics. Substitute lime juice for a twist and add avocado or cherry tomatoes for variation.

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