Chicken Dill Radish Salad
Chicken with Dill & Radish Salad
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Ingredients
- 15g fresh dill
- 4 chicken breast fillets, skin on
- 4 cornichons or 1 large dill cucumber
- 1 small red onion, finely sliced
- 2 cloves, garlic, crushed
- 1 lemon zest and juice
- 500g baby potatoes
- 175g radishes, trimmed
- 30g fresh mint
- 2tbsp olive oil
- 4tbsp reduced fat mayonnaise
- 3tbsp Greek yogurt
- rocket leaves to serve
- salt and freshly ground black pepper
Preparation
Remove any tough stalks from the herbs, then chop them. Place half the dill and mint in a large bowl with the garlic, lemon zest and juice, oil and a little salt and plenty of ground black pepper. Mix well.
Make a few slashes in the chicken so that the marinade can penetrate, then add to the bowl and mix well until the chicken is well coated with the herb marinade. Cover and marinate in the fridge for at least 2 hours, longer if time allows.
Meanwhile, place the remaining herbs in a medium bowl. Roughly chop the radishes and cornichons then add to the herbs with the onion, mayonnaise and yogurt. Chill.
Cook the potatoes in boiling salted water for 15 mins or until tender. Drain, rinse in cold water and leave to cool. When cold, stir into the herb mayonnaise with seasoning to taste. Chill until required – this can be made ahead too to allow the flavours to develop.
When you’re ready to cook, lift the chicken from the marinade and place it over hot barbecue coals or under a medium grill and cook for 20 mins, turning once. The chicken is ready when the juices run clear with no sign of pink in the centre, and the outside is nicely charred. Serve with the potato salad and a handful of rocket leaves.
Winter Tips to add Dill to your recipe
Make a sauce of mustard, oil, sugar, dill, salt and serve with salmon or shrimp.
Dill gives Greek tzatziki sauce its distinctive flavour. Mixed with yogurt, cucumbers, lemon, and mint, dill makes tzatziki the perfect sauce for gyro sandwiches, lamb kebabs, even grilled fish.
Add chopped dill to mayonnaise-based salads such as egg or potato salad.
Mix a little chopped fresh dill into cream cheese. A smear of that on your toasted bagel in the morning can make a delicious breakfast.
Roast with potato wedges and salt in 425 oven for 25 minutes.
Mix with sour cream or yogurt and serve as a dip with part boiled new baby potatoes.