Daikon and grilled chicken chopped salad recipe | VailDaily.com
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Daikon and grilled chicken chopped salad recipe

L.A. Times-Washington Post News ServiceVail CO, Colorado

Daikon and grilled chicken chopped salad2 skinless, boneless chicken breast halves2 teaspoons olive oil1 clove minced garlic1/2 teaspoon saltFreshly ground black pepper, to taste1/2 lime1/2 head nappa cabbage (about 3/4 pound), cored and thinly sliced1 cup diced daikon (1/2-inch dice)1/2 cup diced carrot (1/4-inch dice)1/2 cup peeled, seeded and diced cucumber (1/2-inch dice)1/4 cup sliced green onion2 tablespoons chopped cilantro3/4 cup cleaned and trimmed radish sprouts (about half of a 2.5-ounce carton)3 tablespoons lime juice3 tablespoons fish sauce2 tablespoons sugarHeat a grill over medium-high heat. Place the chicken in a medium bowl and rub all over with the olive oil and garlic. Season each piece with one-fourth teaspoon salt and a couple of grinds of black pepper.Place the chicken on the grill and cook until the meat is opaque and firm and a thermometer inserted into the center reads 165 degrees. Remove the chicken to a plate, squeeze a little juice from the halved lime over the chicken and allow to cool to room temperature, covered loosely.In a large bowl, toss together the nappa cabbage, daikon, carrot, cucumber, green onion, cilantro and radish sprouts. Cut the cooled chicken into a half-inch dice and toss with the salad.In a small bowl, combine the lime juice, fish sauce, sugar and a good grind of fresh black pepper. Drizzle the dressing over the salad and toss to coat evenly. Serve immediately.Total time: 45 minutes.Serves 4 to 6.


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