Summer is here and my grocery store is full of fresh, beautiful produce. I love the look of radishes but I am not sure what to cook with radishes. This week, I turned to Ollie to find a recipe that would work for a quick, weeknight dinner.

This recipe for an Asian-style radish and cucumber salad was the perfect quick, summer dinner. Give it a try, and if you’re interesting in using AI to help find for a fresh, new ways to use something you have in your kitchen or garden, sign up for early access to Ollie.

Asian-Style Radish and Cucumber Salad with Grilled Chicken

Full recipe generated by ollie.ai

This Asian-Style Radish and Cucumber Salad with Grilled Chicken features tender, marinated chicken served over a refreshing mix of cucumber, radish, carrots, and fresh herbs, all tossed in a tangy soy-ginger dressing. It's a light and flavorful dish perfect for a healthy and satisfying meal.

prep 20

cook 15

Print Recipe

Ingredients

For the Grilled Chicken:

4 boneless skinless chicken breasts
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
2 cloves garlic minced
1 teaspoon grated ginger
1 tablespoon honey
Salt and pepper to taste

For the Salad:

1 large cucumber thinly sliced
6-8 radishes thinly sliced
2 carrots julienned
1/4 cup fresh cilantro chopped
2 green onions sliced
2 tablespoons sesame seeds toasted

For the Dressing:

3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 clove garlic minced
1 teaspoon grated ginger
Juice of 1 lime
Salt and pepper to taste

Instructions

Marinate the Chicken:

In a small bowl, mix soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, honey, salt, and pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring they are well coated.
Marinate in the refrigerator for at least 30 minutes or up to 2 hours.

Grill the Chicken:

Preheat the grill to medium-high heat.
Remove the chicken from the marinade and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
Let the chicken rest for a few minutes before slicing it thinly.

Prepare the Salad:

In a large bowl, combine the sliced cucumber, radishes, julienned carrots, chopped cilantro, and sliced green onions.

Make the Dressing:

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, lime juice, salt, and pepper.

Assemble the Salad:

Pour the dressing over the salad and toss to coat evenly.
Sprinkle the toasted sesame seeds over the top.

Serve:

Divide the salad among four plates.
Top each salad with slices of grilled chicken.
Serve immediately and enjoy!

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