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Recipe: Daikon and grilled chicken chopped salad

Total time: 45 minutes

Servings: 4 to 6

Note: From test kitchen director Donna Deane

2 skinless, boneless chicken breast halves

2 teaspoons olive oil

1 clove minced garlic

1/2 teaspoon salt

Freshly ground black pepper, to taste

1/2 lime

1/2 head nappa cabbage (about 3/4 pound), cored and thinly sliced

1 cup diced daikon ( 1/2 -inch dice)

1/2 cup diced carrot ( 1/4 -inch dice)

1/2 cup peeled, seeded and diced cucumber ( 1/2 -inch dice)

1/4 cup sliced green onion

2 tablespoons chopped cilantro

3/4 cup cleaned and trimmed radish sprouts (about half of a 2.5-ounce carton)

3 tablespoons lime juice

3 tablespoons fish sauce

2 tablespoons sugar

1. Heat a grill over medium-high heat. Place the chicken in a medium bowl and rub all over with the olive oil and garlic. Season each piece with one-fourth teaspoon salt and a couple of grinds of black pepper.

2. Place the chicken on the grill and cook until the meat is opaque and firm and a thermometer inserted into the center reads 165 degrees. Remove the chicken to a plate, squeeze a little juice from the halved lime over the chicken and allow to cool to room temperature, covered loosely.

3. In a large bowl, toss together the nappa cabbage, daikon, carrot, cucumber, green onion, cilantro and radish sprouts. Cut the cooled chicken into a half-inch dice and toss with the salad.

4. In a small bowl, combine the lime juice, fish sauce, sugar and a good grind of fresh black pepper. Drizzle the dressing over the salad and toss to coat evenly. Serve immediately.

Each serving: 133 calories; 14 grams protein; 11 grams carbohydrates; 2 grams fiber; 3 grams fat; 1 gram saturated fat; 31 mg. cholesterol; 940 mg. sodium.

Copyright © 2014, Los Angeles Times
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