Grilled Chicken, Green Onion and Radish Salad


  • 1 large chicken breast (about 3/4 pound)

  • 2 bunches green onions

  • 2 bunches radishes, halved

  • 1/2 cup toasted and crumbled sliced almonds

  • 1/3 cup chopped fresh mint

  • 1 tablespoon lime juice


  1. Prepare a grill for medium-heat cooking. Grill chicken until browned and cooked through, turning occasionally, about 12 minutes. Place onions and radishes in a grill basket or on a vegetable grilling screen to prevent them from falling though the grill grates. Grill, turning frequently, until browned and softened, about 4 minutes for green onions and 8 minutes for radishes.

  2. Allow chicken and vegetables to cool slightly, then shred or dice the chicken and coarsely chop the onions and radishes. Place in a large bowl with almonds, mint and lime juice, and toss.