Grilled Chicken with Cucumber-Radish Salsa

Grilled Chicken with Cucumber-Radish Salsa

1 Review
From: EatingWell Magazine, May/June 2017

Fresh salsa dresses up grilled chicken—or any other meat for that matter—in this healthy chicken dinner recipe. Want an island vibe? Swap mango for the cucumber and lime juice for the rice vinegar.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon ground coriander
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 "thin-cut" boneless, skinless chicken breasts or cutlets (4 ounces each), trimmed
  • ½ cup finely diced seeded English cucumber
  • ½ cup finely diced radishes
  • ¼ cup finely chopped fresh mint
  • 2 teaspoons rice vinegar


  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Combine 1 tablespoon oil, coriander and ¼ teaspoon each salt and pepper in a small bowl. Brush on both sides of chicken.
  3. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 10 minutes total. (Alternatively, cook the chicken in a grill pan over medium to medium-high heat.)
  4. Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Serve with the chicken.

Nutrition information

  • Serving size: 1 piece chicken & ¼ cup salsa
  • Per serving: 193 calories; 10 g fat(2 g sat); 1 g fiber; 2 g carbohydrates; 23 g protein; 15 mcg folate; 63 mg cholesterol; 0 g sugars; 0 g added sugars; 261 IU vitamin A; 3 mg vitamin C; 31 mg calcium; 2 mg iron; 353 mg sodium; 275 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat, 1½ fat

Reviews 1

June 02, 2019
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By: Ebell
The salsa was ok on the night I served it with the chicken--nothing spectacular. I kept leftovers in the fridge and by the morning the smell from the (covered) salsa was overpowering and not appetizing.
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