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
prep 20 minutes cook 15 minutes 
4Ingredients
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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- Recipe Customization: Swap ingredients, tailor portion sizes, and adjust seasonings. Ollie can instantly update recipes to your specific taste or needs.
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- Real-life flexibility: Ollie knows that you may not want to cook five new meals a week. More often than not, you want to cook something familiar and easy to please. Ollie adjusts its meal plans to your schedule and incorporates your tried-and-true meals into the weekly schedule so you have a plan that you can really use.
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