Best 4 Chicken With Radish Cucumber Slaw Recipes

**Chicken With Radish Cucumber Slaw**

With spring in full swing, it's time to embrace the bounty of fresh, crisp vegetables. This vibrant chicken dish celebrates the season's best with a refreshing radish cucumber slaw that adds a delightful crunch and tang to the tender, juicy chicken. The slaw, made with thinly sliced radishes, cucumbers, and a tangy dressing, provides a perfect balance to the savory chicken, while the addition of fresh herbs like dill and mint adds a burst of flavor. This recipe also includes instructions for a flavorful marinade that infuses the chicken with aromatic herbs and spices, ensuring a succulent and flavorful main course. Whether you're looking for a light and healthy weeknight meal or a refreshing dish to impress your guests, this chicken with radish cucumber slaw is a surefire hit.

Let's cook with our recipes!

RADISH AND CUCUMBER SLAW

Radish and Cucumber Slaw image

Provided by Sandra Lee

Time 15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 teaspoon sugar
1/4 cup apple cider vinegar
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
4 scallions, sliced
1 small head red cabbage, thinly sliced
1 small cucumber, peeled, seeded and thinly sliced
1 bunch radishes, thinly sliced (about 2 cups)

Steps:

In a large bowl, whisk together the cider vinegar, canola oil and sugar. Season with salt and pepper. Add the cilantro, scallions, three-quarters of the cabbage (reserve the remaining cabbage for another use, such as Round 2 Recipe Cabbage and Beef Stir Fry), cucumbers and radishes. Toss to combine. Cover and keep in the refrigerator until ready to serve.

GRILLED CHICKEN SANDWICHES WITH CUCUMBER-RADISH SLAW

Grilled Chicken Sandwiches with Cucumber-Radish Slaw image

Makes 12 servings

Number Of Ingredients 24

Ingredients

1 cup coconut milk
½ cup vegetable oil
2 tablespoons minced fresh basil
2 tablespoons minced fresh cilantro
1 tablespoon minced garlic
2 teaspoons lime zest
1 teaspoon salt
1 teaspoon ground black pepper
6 boneless skinless chicken breasts, pounded to ¼-inch thickness and halved crosswise
2 cups mayonnaise
2 tablespoons Sriracha sauce
12 hamburger buns, halved and toasted
Cucumber-Radish Slaw (recipe follows)
½ cup rice vinegar
¼ cup vegetable oil
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper
1 (10-ounce) bag angel hair coleslaw
1 (10-ounce) bag matchstick carrots
2 jalapeños, seeded and minced
1 cup sliced quartered seedless cucumber
1 cup sliced radishes
½ cup chopped fresh cilantro

Steps:

In a large resealable plastic bag, combine coconut milk and next 7 ingredients. Add chicken, and seal bag, turning to combine. Refrigerate for at least 8 hours or for up to 24 hours. Spray grill rack with nonstick nonflammable grilling spray. Preheat grill to medium-high heat (350° to 400°). Remove chicken from bag, discarding marinade. Grill chicken, covered with grill lid, for 5 to 6 minutes per side or until done. In a small bowl, stir together mayonnaise and Sriracha, and spread on cut side of buns. Top bottom of buns with chicken, Cucumber-Radish Slaw, and bun tops; serve immediately.
In a large bowl, whisk together vinegar and next 4 ingredients until combined. Add coleslaw and all remaining ingredients, tossing gently to combine. Let stand for 10 minutes before serving.

CHICKEN WITH RADISH-CUCUMBER SLAW

Chicken with Radish-Cucumber Slaw image

Chicken breasts are pounded thin, skillet-cooked and then topped with a creamy slaw made with radishes, cucumbers and avocados.

Provided by My Food and Family

Categories Home

Time 22m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/4 cup KRAFT Zesty Italian Dressing
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
5 radishes, sliced
1 cup thin matchlike peeled cucumber sticks
1 carrot, shredded (about 1/3 cup)
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1 fully ripe avocado, cut in half
1 jalapeño pepper, seeded

Steps:

Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add half the chicken; cook 4 to 5 min. or until done, turning after 2 min. Transfer to plate; cover to keep warm. Repeat with remaining dressing and chicken.
Combine vegetables and cilantro. Blend sour cream, avocados and peppers in blender until smooth.
Top chicken with vegetable mixture and avocado mixture.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW

Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw image

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and quick weeknight dinner.

Provided by Katherine Sacks

Categories 30 Days of Groceries Chickpea Salad Sandwich Carrot Radish Vegetarian Feta Avocado Cilantro

Yield Makes 4 servings

Number Of Ingredients 31

Ingredients

For the Creamy Carrot-Radish Slaw:
3 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
5 small carrots (about 8 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
3 small radishes (about 2 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the Chickpea Salad:
4 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons radish-top salsa verde (optional)
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 shallot, quartered
1 garlic clove, halved
1 (16-ounce) can chickpeas, rinsed
1 medium cucumber (about 1/2 pound), finely chopped
3 tablespoons crumbled feta
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the sandwiches:
1 avocado, thinly sliced
4 brioche buns or 8 slices pumpernickel bread, toasted
1/2 cup baby spinach leaves

Steps:

Make the Creamy Carrot-Radish Slaw:
Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
Make the Chickpea Salad:
Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
Assemble the sandwiches:
Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
Do Ahead
Chickpea salad can be made 2 days ahead. Chill in a resealable container.

Tips:

Use a sharp knife to thinly slice the chicken breast. This will help it cook evenly.
If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
Make sure the chicken is cooked all the way through before slicing it.
To make the slaw, use a mandoline or a sharp knife to thinly slice the radishes and cucumbers.
You can add other vegetables to the slaw, such as shredded carrots or bell peppers.
Use a light dressing for the slaw, such as a vinaigrette or a yogurt-based dressing.
Serve the chicken and slaw immediately.

Conclusion:

This chicken with radish and cucumber slaw is a healthy and delicious meal that is perfect for a summer cookout. The chicken is juicy and flavorful, and the slaw is light and refreshing. The combination of flavors and textures is perfect for a hot summer day. This dish is also easy to make, so it is a great option for a weeknight meal.