Radish Cucumber Salad with Black Pepper Chicken
A crunchy, cooling salad of fresh cucumbers and radishes is paired with tender, juicy chicken coated in a bold black pepper glaze. This combo delivers bright flavors, protein, and crunch — ideal for a light yet filling Mediterranean-style lunch or dinner.
Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2–3 servings
Ingredients
For the Black Pepper Chicken:
2 chicken breasts or thighs, thinly sliced
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon soy sauce or coconut aminos
1 teaspoon freshly cracked black pepper (or to taste)
1 teaspoon honey or maple syrup
1/2 teaspoon cornstarch mixed with 1 tablespoon water (optional, for light glaze)
Salt to taste
For the Radish Cucumber Salad:
1 cup cucumber, thinly sliced
1 cup radishes, thinly sliced
1 tablespoon rice vinegar or lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
Salt & pepper, to taste
Optional: chopped fresh dill, mint, or parsley for garnish
Instructions
1. Prep the Salad:
In a bowl, combine cucumber and radish slices.
In a small jar, whisk together rice vinegar, olive oil, Dijon mustard, salt, and pepper.
Pour the dressing over the veggies, toss, and refrigerate until ready to serve (at least 10 minutes for best flavor).
2. Cook the Chicken:
Heat olive oil in a skillet over medium-high heat.
Add garlic and sauté for 30 seconds until fragrant.
Add chicken slices, and cook until lightly browned on both sides (about 5–6 minutes total).
Add soy sauce, black pepper, and honey. Stir well.
If using cornstarch slurry, add now to thicken the glaze slightly.
Cook for 2 more minutes until chicken is glossy and coated. Taste and adjust seasoning.
3. Assemble and Serve:
Plate the cucumber radish salad and top with warm black pepper chicken.
Garnish with herbs and serve immediately with a wedge of lemon if desired.
Tips
For extra crunch, add shaved fennel or red onion to the salad.
Prefer spicier chicken? Add a pinch of chili flakes or a dash of hot sauce to the glaze.
Make it a bowl: serve over quinoa, rice, or greens for a fuller meal.
Frequently Asked Questions
Can I make this ahead?
Yes — store the salad and chicken separately. The salad can be made a few hours ahead, and the chicken reheats well.
Can I use another protein?
Sure! Tofu, shrimp, or beef strips work great with the black pepper glaze.
Is it low carb?
Yes, especially if served on greens or alone without grains.
Nutritional Information
Calories: 330
Protein: 30g
Fat: 18g
Carbs: 12g
Fiber: 2g
Sugar: 5g