Cucumber Radish Salad with Citrus Basil Vinaigrette and Grilled Chicken {Paleo, Whole30}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple cucumber and radish salad with grilled marinated chicken, dressed in a citrus-basil vinaigrette. The vinaigrette doubles as a marinade for the chicken, making it easy and healthy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 and 1/4 cups packed basil leaves
- 5 kumquats* (top cut off and seeds removed)
- 2 kumquats* (juice only (about 1 tsp))
- 1/3 cup organic bertolli extra virgin olive oil
- 1/2 tsp sea salt (or to taste)
- *reserve 3 tbsp for chicken marinade
- 1 lb chicken tenderloins or boneless skinless breasts (if using breasts, pound to 1/2 inch thickness)
- 2 small/medium cucumbers
- 1/2 lb radishes trimmed (washed, and thinly sliced)
- citrus basil vinaigrette to toss
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 10m
- Sodium
- 368mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 390mg
- Calcium
- 64mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.