When the days grow longer and the sun hangs high in the sky, I crave fresh, vibrant flavors that celebrate the joys of summer. Enter my Radish Cucumber Salad with Black Pepper Chicken—a dish that captures the essence of sun-kissed afternoons and backyard barbecues. With its crunchy textures and peppery grilled chicken, this salad feels like a refreshing breeze on a hot day.
I can still recall the first time I tossed this salad together, experimenting with the zesty Greek yogurt dressing and the delightful snap of radishes. It quickly became a favorite not just for its taste but also for how effortlessly it fits into my busy weeknight routine or serves as the star at summer gatherings.
Perfectly gluten-free and low-carb, it’s versatile enough for everyone—from busy parents searching for quick meals to food enthusiasts who love experimenting with flavors. Whether you serve it as a light meal or a delightful side dish, this recipe promises to impress and satisfy. Let’s get started!
Why is Radish Cucumber Salad with Black Pepper Chicken the perfect summer dish?
Freshness at its finest: This Radish Cucumber Salad bursts with vibrant colors and crunchy textures, ideal for sunny days.
Nutritious and guilt-free: Packed with healthy ingredients, it’s gluten-free and low-carb, fitting perfectly into any wellness plan.
Quick and easy: The straightforward preparation makes it a breeze for busy weeknights or last-minute gatherings.
Versatile options: Swap chicken for shrimp or tofu depending on your dietary preferences, ensuring everyone can enjoy it.
Crowd-pleaser: Whether served as a light meal or an eye-catching side, it’s sure to impress guests at your next barbecue or picnic.
Elevate your culinary game with this delightful dish!
Radish Cucumber Salad with Black Pepper Chicken Ingredients
For the Chicken Marinade
- Chicken thighs – Use 1 to 1-1/2 pounds boneless and skinless thighs for a juicy protein base that can be grilled for added flavor.
- Greek Yogurt – ⅓ cup of Greek yogurt serves as a creamy base for the dressing, adding richness and tang; you can substitute with dairy-free yogurt if needed.
- Lime Juice – Juice from 1 lime brings acidity and brightness to the marinade; feel free to swap it with lemon juice for a similar zing.
- Apple Cider Vinegar – 1 tablespoon adds a tangy kick; can be replaced with white wine vinegar or left out if you prefer less acidity.
- Avocado Oil – 2 tablespoons contribute healthy fats and a smooth dressing texture; olive oil is a great substitute.
- Fresh-ground Black Pepper – Add to taste for that signature peppery bite; you can adjust the amount based on your preference.
- Fine Sea Salt – Use to taste to enhance all the flavors in your dish.
- Onion Powder – ½ teaspoon adds depth to the marinade; fresh minced onions can also work if you prefer that flavor.
- Tamari or Coconut Aminos – 1 tablespoon serves as a soy sauce alternative, providing umami richness suitable for gluten-free diets.
- Granulated Monkfruit Sweetener – 1 teaspoon helps balance the flavors; sugar or honey can be used if you don’t need to keep it low-carb.
For the Salad
- Radishes – 8 ounces, sliced extra thin, add crunch and color, and they’re easy to grow in your home garden or find at any market.
- Persian Cucumbers – 2 cucumbers sliced thinly provide a refreshing crunch; if unavailable, use an English cucumber but remove its seeds for the best texture.
- Chopped Snap Peas – ⅓ cup of snap peas introduces a sweetness and extra crunch; omit if you prefer a simpler salad.
- Fresh Dill – 2 tablespoons, chopped, invigorates the salad with fresh herbs; parsley or chives are excellent alternatives to consider.
This Radish Cucumber Salad with Black Pepper Chicken is a versatile addition to many meals, worthy of your dinner table or picnic spread. Enjoy creating this refreshing dish!
How to Make Radish Cucumber Salad with Black Pepper Chicken
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Marinade the Chicken: In a bowl, whisk together Greek yogurt, lime juice, apple cider vinegar, avocado oil, black pepper, salt, onion powder, tamari, and sweetener. Pour one-third of the marinade over 1 to 1-1/2 pounds of chicken thighs and let it marinate for 30 minutes to 1 hour for the best flavor.
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Prepare Vegetables: Using a mandolin slicer, thinly slice 8 ounces of radishes and 2 Persian cucumbers. Place the beautifully vibrant veggies in a large salad bowl.
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Grill Chicken: Preheat your grill to 425°F. Grill the marinated chicken for about 7-8 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for 5 minutes once grilled to keep it juicy.
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Assemble Salad: Pour the remaining marinade over the vegetable mixture and add 2 tablespoons of chopped dill. Toss to combine, ensuring each piece is coated with that tangy flavor.
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Serve: Slice the rested chicken and place it on top of the salad. Add extra dill and enjoy with a sprinkle of freshly cracked black pepper for an extra kick!
Optional: Serve with a drizzle of extra Greek yogurt dressing for added creaminess.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delicious Radish Cucumber Salad with Black Pepper Chicken are perfect for meal prep enthusiasts! You can easily marinate the chicken up to 24 hours in advance, letting the flavors develop and deepen. Simply whisk together the marinade ingredients and coat the chicken, then refrigerate it in an airtight container. The sliced radishes and cucumbers can be prepared and stored in the refrigerator for up to 3 days but remember to keep them separate from the dressing to maintain their crunch. When you’re ready to serve, simply grill the marinated chicken, let it rest, and toss the salad together with the creamy dressing. You’ll have a refreshing meal ready with minimal effort—just as delicious as if you made it fresh!
What to Serve with Radish Cucumber Salad with Black Pepper Chicken?
This vibrant meal deserves delicious companions to create a well-rounded dining experience.
- Quinoa Salad: A light and nutty quinoa salad with cherry tomatoes and herbs to enhance the freshness of the dish.
- Grilled Asparagus: Tender, smoky asparagus drizzled with lemon juice complements the peppery chicken perfectly.
- Roasted Sweet Potatoes: Sweet, caramelized bites create a delightful contrast to the crispness of the salad.
- Garlic Bread: Crunchy garlic bread adds that delightful touch of warmth and provides a satisfying heartiness to the table.
- Iced Herbal Tea: A refreshing glass of iced herbal tea brightens the meal with its cooling notes and complements the salad’s flavors.
- Watermelon Feta Salad: Juicy watermelon with crumbled feta and mint offers a juicy, sweet counterpoint to the savory chicken.
Each of these pairings will elevate your dining experience, providing a medley of flavors and textures that celebrate summer freshness.
Expert Tips for Radish Cucumber Salad with Black Pepper Chicken
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Use Fresh Ingredients: Fresh radishes and cucumbers enhance the salad’s crunch and flavor; choose organic where possible for the best taste.
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Perfect Marinade Time: Marinate the chicken for at least 30 minutes, but letting it sit for an hour provides deeper flavor—don’t rush!
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Grilling Perfection: Ensure the grill is preheated to 425°F; this helps achieve a nice char on the chicken, preventing it from drying out.
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Toss Just Before Serving: To maintain the salad’s freshness and crunch, add the dressing only right before serving—this prevents sogginess.
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Storage Tips: Store salad and chicken in separate airtight containers. This will keep them fresh for up to 3 days, making it great for meal prep.
Enjoy making your Radish Cucumber Salad with Black Pepper Chicken and let it be a summertime favorite!
Radish Cucumber Salad with Black Pepper Chicken Variations
Feel free to get creative and add your own twist to this summer salad delight!
- Vegetarian: Omit the chicken altogether or replace it with grilled shrimp or tofu for protein without meat.
- Creamy Twist: Substitute Greek yogurt with avocado for a richer, creamy dressing packed with healthy fats.
- Herb Frenzy: Swap dill for fresh basil or mint to infuse a delightful herbal note that elevates the entire dish.
- Heat it Up: Add a pinch of cayenne pepper or some sliced jalapeños for a spicy kick that complements the salad’s freshness.
- Crunchy Add-in: Toss in some roasted chickpeas for added crunch, nutrition, and a satisfying texture contrast.
- Noodle Version: Turn this salad into a meal by adding cooked zucchini or rice noodles for a fun, filling twist.
- Fruit Booster: Include diced mango or pineapple for a touch of sweetness that perfectly balances the peppery chicken and tangy dressing.
- Dressing Variety: Experiment with different vinegar types such as balsamic or rice vinegar to give the dressing an entirely new flavor profile.
Feel inspired? Let your imagination guide you while you savor this refreshing salad!
Storage Tips for Radish Cucumber Salad with Black Pepper Chicken
- Fridge: Store the salad without dressing in an airtight container for up to 3 days to maintain freshness and crunch.
- Chicken Storage: Keep leftover grilled black pepper chicken in a separate airtight container in the fridge for up to 3 days to retain its juiciness.
- Freezer: If you’ve made extra chicken, you can freeze it for up to 2 months. Thaw in the fridge before reheating for best results.
- Reheating: For the chicken, reheat gently in a skillet over medium-low heat or in the microwave until warmed through, making sure not to dry it out.
Radish Cucumber Salad with Black Pepper Chicken Recipe FAQs
What type of radishes are best for this salad?
Absolutely! For this salad, I recommend using crisp, peppery radishes like red globe or black radishes. These varieties not only add a vibrant splash of color but also provide that satisfying crunch. Ensure they are firm and free of dark spots or blemishes. If you can find them at a local market, that’s even better—freshness is key to a delicious salad!
How should I store the leftover Radish Cucumber Salad?
To maintain its freshness, store the salad without dressing in an airtight container in the fridge for up to 3 days. By keeping the components separate, you can enjoy the crunchiness of the vegetables without them wilting. If you have leftover grilled chicken, keep it in another airtight container for up to 3 days to retain its juiciness and flavor.
Can I freeze the chicken from this recipe?
Very much! If you have leftover grilled black pepper chicken, you can freeze it for up to 2 months. To do so, allow the chicken to cool completely, then slice it and place it in a freezer-safe bag or container. Remember to label it with the date! When you’re ready to use it, thaw it in the fridge overnight, and reheat gently in a skillet or microwave until warmed through.
What can I use instead of Greek yogurt for the dressing?
If you’re looking for a dairy-free or lower-calorie option, I recommend substituting Greek yogurt with dairy-free yogurt, like coconut or almond yogurt. It will still provide a creamy texture, but with different flavor notes. You could also try a light vinaigrette, such as a simple mix of lemon juice, olive oil, and Dijon mustard for an alternative dressing option that’s equally delicious!
How can I adjust the seasoning if the salad is too tangy?
Certainly! If you find the salad dressing too tangy after combining, you can balance the flavors by adding a bit more granulated monkfruit sweetener or honey if you’re not concerned about carbs. Start with half a teaspoon, mix it in, and taste again. If it’s still too acidic, another pinch of salt can help mellow the tanginess as well.
Are there any dietary considerations to keep in mind?
Absolutely! This recipe is gluten-free, making it a fantastic option for those with gluten sensitivities. However, if you have other dietary restrictions, like allergies to certain ingredients (for example, dairy or soy), I suggest using a dairy-free yogurt alternative and swapping tamari with coconut aminos, which is soy-free. Always be sure to double-check the ingredient labels to ensure they meet your dietary needs.
Radish Cucumber Salad with Black Pepper Chicken Delight
Ingredients
Equipment
Method
- In a bowl, whisk together Greek yogurt, lime juice, apple cider vinegar, avocado oil, black pepper, salt, onion powder, tamari, and sweetener. Pour one-third of the marinade over chicken thighs and marinate for 30 minutes to 1 hour.
- Using a mandolin slicer, thinly slice radishes and Persian cucumbers. Place in a large salad bowl.
- Preheat your grill to 425°F. Grill the marinated chicken for about 7-8 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes.
- Pour the remaining marinade over the vegetable mixture and add chopped dill. Toss to combine.
- Slice the rested chicken and place on top of the salad. Add extra dill and enjoy with cracked black pepper.