Chicken and Purple Radish Slaw
Serves 4.
Ingredients
- ½ TBSP olive oil
- ½ LBS Chicken Breast, pat dry and generously seasoned with salt
- 2 Purple Radish, washed, grated and green tops saved
- 2 Carrots, washed, peeled and grated
- 2 Green Onions, white and green parts chopped
- ½ Kabocha Squash, peeled, roasted and cooled
- 2 Lemons, zested and juiced
- 4 Tablespoons Kimchi
- ¼ Bunch Fresh Cilantro, chopped for garnish
- 1-2 Sprigs Fresh Basil, chopped for garnish
Shopping List
- ½ LBS Chicken Breast
- 1 Bunch Purple Radish
- 1 Bunch Colored Carrots
- 1 Bunch Green Onions
- 1 Kabocha Squash
- 2 Lemons 1
- Kimchi
- 1Bunch Fresh Cilantro
- 1 Bunch Fresh Basil
Instructions
- Preheat the oven to 375°. Use ½ TBSP olive oil and grease the bottom of a cookie sheet. Add chicken breast and roast in the oven for 15-20 minutes. When chicken is done roasting, remove chicken from cookie sheet and allow to cool down, about 10 mins. In a bowl add grated radish, roasted diced squash, grated carrot, chopped green onions, lemons and mix together. Season to taste. To serve, add slow salad to plates, slice chicken breast and place on top.
- Garnish with fresh herbs and kimchi.