3/4 cup thinly sliced peeled daikon radish (about 4 ounces)
1/2 cup vertically sliced red onion
1/2 cup finely chopped fresh cilantro
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon salt, divided
How to Make It
Combine first 8 ingredients (through ginger) in a large bowl. Add chicken thighs; toss to coat. Cover and chill at least 4 hours.
Combine tomato and next 4 ingredients (through cilantro) in a medium bowl. Combine juice, olive oil, and 1/2 teaspoon salt. Pour juice mixture over beet mixture, and toss to coat. Cover and chill at least 2 hours.
Heat a grill pan over high heat. Coat pan with cooking spray. Remove chicken from marinade, and discard marinade. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Add half of the chicken to pan; cook chicken 4 minutes on each side or until done. Repeat procedure with the remaining chicken. Serve with salad.
I made the Yogurt-Marinated Chicken using both chicken tenders and the boneless chicken thighs. My son-in-law made his own version of the Beet Salad. I used Fage Greek Yogurt and used lemon juice instead of tamarind paste.
I did not make this, but I had it at my work cafeteria for lunch today. (The cafeteria makes Cooking Light recipes.) Overall, everything was kind of bland. The beet salad was beautiful but not very flavorful. The cafeteria served the chicken and beets with fruited Israeli couscous, which was the best part of the meal. I probably won't bother making this recipe at home.
I made the chicken as written with no substitutions. I marinated it for five hours. It was so dry and flavorless I threw out the leftovers. Not even suitable for a salad. Considering all of the ingredients involved, I would not bother to make again.
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