Spring is in the air and this juicy green-goddess-dressed dinner will wipe away the winter blues! Veg filled salad with cucumber, pickled radishes and spring mix forms the perfect pedestal for tonight's chicken dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, wash and dry all produce. Lightly oil the grill.
While you prep, preheat grill to 400°F over medium heat. Slice radish into 1/4-inch rounds. Whisk together half the vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a small bowl. Add the radish. Season with salt, then toss to combine. Set aside.
While the radishes pickle, slice cucumber into 1/4-inch rounds. Finely chop dill. Thinly slice green onions. Peel, then mince or grate the garlic. Pat chicken dry with paper towels, then season with salt and pepper.
Peel, pit, then cut half the avocado into 1/4-inch pieces. Using a fork, mash the remaining avocado in a large bowl. Add mayo, dill, remaining vinegar, 1/2 tbsp water (dbl for 4 ppl) and half the green onions to the large bowl with the avocado. Stir to combine. Season with salt and pepper.
Add chicken, garlic and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Toss to coat. Add chicken to grill and reduce heat to medium, then close lid and grill until chicken is cooked through, flipping once, 6-8 min per side.**
Thinly slice chicken. Add spring mix and cucumbers to the large bowl with the green goddess dressing. Toss to combine. Divide salad between plates. Top with chicken, pickled radishes and remaining avocado. Sprinkle remaining green onions over top.