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Grilled, Healthy Eating, Mains, Salads

Daikon and grilled chicken chopped salad

Daikon and grilled chicken chopped salad
Los Angeles Times

Chopped salad is the quintessential Los Angeles salad. After all, it's akin to the Cobb salad, which rose to stardom during the heyday of Hollywood's Brown Derby. And who hasn't been tempted to order one in any of a dozen ... Read more

Total time: 45 minutes | Serves 4 to 6
  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 1 clove minced garlic
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/2 lime
  • 1/2 head nappa cabbage (about 3/4 pound), cored and thinly sliced
  • 1 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 onion
  • 2 tablespoons chopped cilantro
  • 3/4 cup cleaned and trimmed radish sprouts (about half of a 2.5-ounce carton)
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 2 tablespoons sugar

Step 1Heat 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.

Step 2Place 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.

Step 3In 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.

Step 4In 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.

Note: From test kitchen director Donna Deane.


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