Chicken with Radish Scallion Dressing

Spring is in full bloom, and the earth is awake and green again. As we transition into warmer weather and prepare to welcome summer, light and fresh recipes start to make their way into our weekly meal rotation. If you’re looking to include bright, flavorful meals to celebrate the warmer months, try this Chicken with Radish Scallion Dressing. 

In this dish, thinly sliced chicken breasts are seasoned and grilled to perfection, then topped with a crisp and chunky mixture of green onions, dill, and radishes. This topping is tossed in a zesty vinaigrette with a hint of horseradish and red pepper flakes for an unexpected twist. 

It’s a wonderful way to transform plain chicken breasts into something special, packed with herbaceous flavor, and it’s quick enough to prepare on a weeknight. Serve it alongside roasted potatoes, rice, or some crusty bread, along with roasted vegetables for a satisfying and well-rounded meal.

Image by Calista Boskus

Chicken with Radish Scallion Dressing

Serve 6 | Prep Time: 15 mins | Cook Time: 20-25 mins

Ingredients

• 2- 2 ½ lbs. chicken breasts, halved lengthwise into thin cutlets

• Salt and pepper 

• 1 ½ tsp. garlic powder

• 1 ½ tsp. onion powder

• 1 tsp. paprika

Radish Scallion Dressing

• 3 bunches radishes, halved or quartered if large 

• 2 bunches green onions, thinly sliced

• ¼ - ⅓ cup fresh dill, chopped

• ⅓ cup extra virgin olive oil

• ¼ cup lemon juice or white wine vinegar 

• 2 tbsp. prepared horseradish

• 2 tbsp. Dijon mustard 

• Salt and pepper

• Pinch of red pepper flakes

Directions:

1. For the dressing: Wash and trim the radishes; then slice in half or quarters. Add to a small to medium mixing bowl. Thinly slice the green onions, chop the fresh dill, and add to the bowl. In a separate small bowl, whisk together lemon juice or white wine vinegar, prepared horseradish, and Dijon mustard. Slowly stream in the olive oil and whisk until emulsified. Season with salt, pepper, and a pinch of red pepper flakes. Pour the vinaigrette over the radishes and scallions and toss to combine. Taste and adjust seasonings if needed. Set aside or refrigerate until ready to serve. 

2. For the chicken: Slice the chicken breasts lengthwise in halves or thirds to get thin cutlets. Season with salt, pepper, garlic powder, onion powder, and paprika. 

3. Heat a grill or grill pan to medium-high. Once heated to about 500 degrees, grill the chicken cutlets for 2-3 minutes, close the lid, then flip and grill for another 2-3 minutes. 

4. Remove the chicken from the grill and top it with the radish-scallion dressing. Serve with roasted potatoes, rice, or crusty bread.