Chicken and Radish Salad
- Vegetable recipes
- Low calorie
- Easy recipes
This salad is a satisfying early summer meal all by itself or served with some good crusty bread. You can use leftover chicken or roasted deli chicken for convenience, or you can roast seasoned skin-on chicken pieces, skin side up, in a 375°F/190°C convection or 400°F/200°C conventional oven for about 30 minutes.
Ingredients
- 4 cups (1 L) cubed cooked boneless skinless chicken (about 1-1/4 lb/625 g)
- 1 lb (500 g) potatoes, boiled, cooled, peeled and cubed
- 1 bunch red radishes, halved, if desired, and sliced
- 1 cup (250 mL) diced cucumber
- 3 green onions
- 1 tbsp (15 mL) drained capers or 2 tbsp/30 mL chopped sour pickles
- 1/3 cup (75 mL) low-fat mayonnaise
- 3 tbsp (45 mL) tarragon vinegar
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 tbsp (30 mL) Dijon mustard
- 1/4 tsp (1 mL) each salt and black pepper
- 1/4 tsp (1 mL) (approx) spiced or seasoned salt or anchovy paste
- 1 bunch arugula or other early greens, such as spinach or dandelion greens
Preparation
Place chicken, potatoes, radishes, cucumber, green onions and capers in large bowl.
In separate bowl, whisk together mayonnaise, vinegar, oil, mustard, salt, pepper and spiced salt to taste until emulsified; pour over chicken mixture and mix well.
Line plates or serving platter with arugula; top with chicken salad.
Makes 6 servings.
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