Cooking with Eric - Chicken with a Crunchy Radish Salad
RAPID CITY, S.D. (KOTA) - Here’s a delicious summer dish that has protein and veggies - healthy and full of flavor.
First, in 3 tablespoons of olive oil, sauté 2 seasoned, thin-cut chicken breasts until brown and done, about 4 minutes one side 2 minutes other side. Remove and keep warm.
In a bowl, combine 1 1/2 cups chopped radishes with 6 sliced green onions, white and green parts. In a separate small bowl, combine 2 tablespoons white balsamic vinegar and a tablespoon of prepared horseradish. Also add 2 teaspoons of Dijon mustard and a quarter cup of extra virgin olive oil.
Pour the vinaigrette over the radishes and green onions; toss to combine.
Serve with the chicken breasts.
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