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This radish cucumber salad with black pepper chicken brings together tender marinated meat with crisp, refreshing vegetables for a perfect summer meal. The tangy yogurt-based marinade doubles as a dressing, making this an efficient recipe that delivers maximum flavor with minimal effort.
I developed this recipe during a particularly hot summer when we couldn't bear the thought of turning on the oven. It quickly became our favorite weeknight dinner, with my husband requesting it every time we have friends over for a casual backyard gathering.
Ingredients
- Boneless skinless chicken thighs: Provide more flavor and moisture than breast meat and stay tender even if slightly overcooked
- Greek yogurt: Creates a tangy marinade base that helps tenderize the meat while adding protein
- Fresh lime juice: Brightens both the chicken and dressing with natural acidity
- Apple cider vinegar: Enhances the tang while adding subtle sweetness and probiotic benefits
- Avocado oil: Offers a neutral flavor with a high smoke point ideal for grilling
- Black pepper: Stars as the signature flavor profile giving the dish character and depth
- Tamari or coconut aminos: Add umami depth without overpowering the delicate vegetables
- Monkfruit sweetener: Balances the acidity with subtle sweetness without added sugar
- Radishes: Provide peppery crunch and vibrant color that complements the chicken beautifully
- Persian cucumbers: Offer the perfect crisp texture with thin skin and minimal seeds
Step-by-Step Instructions
- Prepare The Marinade:
- Combine Greek yogurt, lime juice, vinegar, avocado oil, pepper, salt, onion powder, tamari and monkfruit sweetener in a small bowl and whisk thoroughly until completely smooth. The mixture should have a pourable consistency that will coat both the chicken and vegetables. Reserve two thirds of this mixture for the salad dressing and set aside.
- Marinate The Chicken:
- Place chicken thighs in a large bowl and pour the remaining third of the yogurt mixture over them. Use tongs or clean hands to ensure each piece is evenly coated on all sides. Allow the chicken to marinate for at least 30 minutes or up to an hour to let the flavors penetrate and tenderize the meat. The longer it marinates, the more flavorful it will become.
- Prepare The Vegetables:
- While the chicken marinates, slice the radishes and cucumbers as thinly as possible. A mandoline slicer works best to achieve paper thin slices that will absorb the dressing beautifully. Chop the snap peas into bite sized pieces and place all vegetables in a large salad bowl. The thin slicing is crucial for the perfect texture and flavor absorption.
- Grill The Chicken:
- Preheat your grill to 425°F. Just before grilling, crack additional fresh black pepper over the marinated chicken for an extra flavor boost. Place chicken pieces on the hot grill and cook approximately 7 to 8 minutes per side. Chicken thighs should reach an internal temperature of 165°F when fully cooked. The yogurt marinade will help create a beautiful caramelized exterior.
- Rest And Assemble:
- Remove chicken from the grill and allow it to rest for 5 minutes before slicing. This critical resting period allows juices to redistribute throughout the meat. While the chicken rests, toss the vegetables with the reserved dressing and one tablespoon of fresh dill. Arrange the sliced chicken over the dressed vegetables and garnish with remaining dill and fresh cracked black pepper.
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The inspiration for this recipe came from my grandmother who always paired radishes with black pepper. The combination creates an unexpected harmony that elevates both ingredients. When I first added the cucumber for extra crunch, I discovered that the cooling effect perfectly balances the peppery notes.
Make Ahead Options
This salad can be partially prepared up to two days in advance. Marinate the chicken up to 24 hours before cooking for even more flavor development. The dressing can be made and stored separately in the refrigerator for up to three days. However, wait to slice the vegetables until just before serving to maintain maximum crispness and prevent them from becoming waterlogged.
Smart Substitutions
For a dairy free version, replace Greek yogurt with coconut yogurt or cashew cream mixed with an extra tablespoon of lime juice. Chicken breasts can substitute for thighs but reduce cooking time to prevent drying. Red or watermelon radishes make a beautiful alternative to standard varieties, offering a milder flavor and stunning color contrast. During winter months when fresh dill is scarce, dried dill works well at one third the amount.
Serving Suggestions
This refreshing salad pairs beautifully with a side of cauliflower rice for a complete low carb meal. For heartier appetites, serve alongside warm pita bread or steamed quinoa. A chilled glass of sauvignon blanc or sparkling water with lime makes the perfect beverage pairing. For entertaining, arrange components on a large platter and let guests build their own plates for an interactive dining experience.
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This is a simple yet satisfying dish that lets you enjoy maximum flavor with minimal effort.
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
Yes, boneless skinless chicken breasts work well as a substitute. Since breasts are leaner than thighs, reduce the grilling time to about 5-6 minutes per side to prevent drying out, and monitor closely for the 165°F internal temperature.
- → What can I substitute for monkfruit sweetener?
You can substitute with honey, maple syrup, or regular sugar at a 1:1 ratio. For a sugar-free alternative, stevia or erythritol work well, though you may need to adjust quantities according to your taste preferences.
- → How far in advance can I make the salad?
The salad is best prepared just before serving, but you can slice the vegetables up to 4 hours ahead and store them in cold water in the refrigerator. Drain and pat dry before adding the dressing. The chicken can be marinated overnight for deeper flavor.
- → Can this dish be made without a grill?
Absolutely! The chicken can be cooked in a cast iron skillet or regular frying pan over medium-high heat for about 6-7 minutes per side. You can also bake it in a 425°F oven for approximately 20-25 minutes until it reaches 165°F internally.
- → What other vegetables work well in this salad?
This salad is versatile and works beautifully with thinly sliced fennel, shaved carrots, bell peppers, or avocado. For added crunch, consider adding sunflower seeds or chopped almonds just before serving.
- → Is this dish keto-friendly?
Yes, this dish is relatively keto-friendly, especially with the monkfruit sweetener. The radishes and cucumbers are low in carbs, and the protein from the chicken makes it suitable for a keto diet. Just be mindful of the amount of tamari or coconut aminos you use.