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Grilled Chicken with Mint and Radish Salad

Lime juice and olive oil dress the salad greens, echoing the chicken's marinade and tying the dish's flavors together with minimal calories.

  • Servings: 4

Source: Martha Stewart Living, April 2009


  • 4 boneless, skinless chicken breast halves (8 ounces each), gently pounded to an even thickness
  • 1/4 cup extra-virgin olive oil, plus 1 teaspoon for drizzling
  • 1/4 cup lime juice (from 4 limes), plus 1 teaspoon for drizzling
  • 2 garlic cloves, minced
  • 3 cups tender greens, such as mache or baby lettuces
  • 1 cup fresh mint
  • 4 radishes, very thinly sliced
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • Lime wedges, for serving


  1. Combine chicken, oil, lime juice, and garlic in a bowl. Refrigerate for 30 minutes. Preheat a grill or grill pan to high. Grill chicken until cooked through, about 4 minutes per side.

  2. Combine greens, mint, and radishes. Sprinkle with salt, season with pepper, and drizzle with oil and lime juice. Serve with chicken and lime wedges.

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