This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Lemony chicken and radish salad
This salad combines the crunch of finely sliced radishes with tender cubes of chicken. The tang which lifts the flavour comes from fresh herbs and the dressing of lemon mayonnaise.
49 K 4.5/5 (24 reviews)
25 min.
Easy
6.40 €
4 people
4 IngredientsLast modified on: September 24th 2017
For 4 people, you will need:
- 1
300 g radishes - 2
300 g cooked chicken - 3
2 tablespoons herbs of your choice - 4
100 g lemon mayonnaise - Total weight: 730 grams
Times for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Wash and dry 300 g radishes, then slice thinly (a mandolin is ideal for this).
Use large radishes if possible, as they are easier to slice.
Use large radishes if possible, as they are easier to slice.
Stage 2 - ⌛ 5 min.
Dice 300 g cooked chicken fairly small.
Stage 3 - ⌛ 3 min.
Put the radishes and chicken in a bowl, add the finely chopped 2 tablespoons herbs of your choice and mix well.
Stage 4 - ⌛ 3 min.
Just before serving, add 100 g lemon mayonnaise and mix well.
Stage 5
This salad should not be served too cold, so take it out of the fridge 30 minutes beforehand.
Remarks
You can use leftovers for the meat: chicken, of course, but other diced meats, such as pork, veal or beef will work well too.
Keeping: Several hours in the fridge (without the mayonnaise) covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,150 RDI=440 % | 50 RDI=5 % | 590 RDI=90 % | 2,460 RDI=120 % | 10,280 RDI: 120 % |
| Per 100 g | 160 RDI=60 % | 6 RDI=1 % | 80 RDI=10 % | 340 RDI=20 % | 1,410 RDI: 20 % |
| Per person | 290 RDI=110 % | 10 RDI=1 % | 150 RDI=20 % | 610 RDI=30 % | 2,570 RDI: 30 % |
How much will it cost?
- For 4 people : 6.40 €
- Per person : 1.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Radishes
Like these other recipes: Tomato ladybirds, Cauliflower and chickpea salad, Purple sprouting broccoli and endive salad, Crunchy radish and carrot salad, Norwegian tartines, ... See them all 30
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Crispy rolls with chicken and leek, Rice and peas, Cauliflower, chicken and avocado salad, Hot sesame-cream chicken tartines, ... See them all 16
Lemon Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Crunchy Cauliflower Salad with Lemon, Baby courgette salad, ... See them all 2
Herbs of your choice
Like these other recipes: Bruschetta, Cornouaillaise salad, Cream and herb dressing, Tabbouleh, Beetroot and cream cheese verrines, ... See them all 60
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017438 K3.5 15 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016481 K4.4 7 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011284 K4.1 40 min.
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous. February 21th 2011282 K4.2 2 hours 30 min.
Blackcurrant-almond muffins
Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour. February 21th 2011273 K3.8 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.