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Grilled Chicken With Sweet-and-Sour Cucumber-Radish Salad

Photo: Yunhee Kim; Styling: Denise Canter
Prep time 5 mins
Cook time 8 mins
Yield Makes 4 servings (serving size: 1 chicken breast, 3/4 cup salad)
This radish side salad is a must-make for your next grilling night in. Slicing the veggies thinly helps the flavor of the dressing to soak into every bite.

Ingredients

  • Salad:
  • 1 large cucumber, peeled, halved lengthwise, and thinly sliced (about 2 cups)
  • 6 radishes, sliced (about 1 cup)
  • 2 tablespoons minced red onion
  • 2 tablespoons white vinegar
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • Chicken:
  • Cooking spray
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Nutrition Information

  • calories 169
  • fat 3 g
  • satfat 1 g
  • monofat 1 g
  • polyfat 1 g
  • protein 27 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 73 mg
  • iron 1 mg
  • sodium 287 mg
  • calcium 30 mg

How to Make It

  1. Combine the cucumber, radish, and red onion in a medium bowl. Whisk together the next 4 ingredients (through salt) in small bowl until sugar is dissolved; pour over vegetables, and toss gently. Cover and refrigerate until ready to serve.

  2. Prepare grill. Lightly spray the grill rack with cooking spray.

  3. Sprinkle salt and pepper on chicken, and pat into flesh. Grill chicken, covered, over medium-high heat for 4 minutes on each side or until internal temperature is at least 165°. Serve chicken with a side of the cucumber salad.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.