2. What’s the best substitute for Greek yogurt in this recipe?

If you’re dairy-free, you can use unsweetened coconut yogurt or almond-based yogurt as a creamy alternative. These options still give the tangy flavor and smooth texture needed for the dressing and marinade without compromising the overall taste of the Radish Cucumber Salad with Black Pepper Chicken .

3. Can I use chicken breast instead of chicken thighs?

Absolutely. Chicken breasts work well but tend to be leaner and can dry out faster. To keep them juicy, reduce grilling time slightly and monitor the internal temperature closely — it should reach 165°F. Marinating for at least 45 minutes also helps tenderize the meat and lock in flavor.

Radish Cucumber Salad with Black Pepper Chicken – Best Summer Meal

Name: Radish Cucumber Salad with Black Pepper Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 to 1½ pounds boneless, skinless chicken thighs; ⅓ cup Greek yogurt (plain); 1 lime, juiced; 1 tablespoon apple cider vinegar; 2 tablespoons avocado oil; Fresh-ground black pepper, to taste; Fine sea salt, to taste; ½ teaspoon onion powder; 1 tablespoon tamari or coconut aminos; 1 teaspoon granulated monk fruit sweetener; 8 ounces radishes, sliced extra thin; 2 Persian cucumbers, sliced extra thin; ⅓ cup chopped snap peas; 2 tablespoons fresh dill, chopped

Description

This Radish Cucumber Salad with Black Pepper Chicken is a refreshing, protein-packed dish perfect for summer. Juicy grilled chicken seasoned with black pepper pairs beautifully with crunchy radishes, crisp cucumbers, and a creamy dill Greek yogurt dressing. Light, tangy, and satisfying, it’s ideal for low-carb, gluten-free, or balanced eating plans.

Ingredients

Scale

1 to 1½ pounds boneless, skinless chicken thighs
⅓ cup Greek yogurt (plain)
1 lime, juiced
1 tablespoon apple cider vinegar
2 tablespoons avocado oil
Fresh-ground black pepper, to taste
Fine sea salt, to taste
½ teaspoon onion powder
1 tablespoon tamari or coconut aminos
1 teaspoon granulated monk fruit sweetener
8 ounces radishes, sliced extra thin
2 Persian cucumbers, sliced extra thin
⅓ cup chopped snap peas
2 tablespoons fresh dill, chopped

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Instructions

In a small mixing bowl, whisk together the Greek yogurt, lime juice, apple cider vinegar, avocado oil, black pepper, sea salt, onion powder, tamari (or coconut aminos), and monk fruit sweetener until smooth.
Pour about ⅓ cup of the yogurt mixture over the chicken thighs, coating evenly. Set aside the remaining mixture for the salad dressing. Let the chicken marinate for 30 minutes to 1 hour in the refrigerator.
While the chicken marinates, slice the radishes and cucumbers extra thin using a mandoline if possible. Add them to a large salad bowl along with the chopped snap peas.
Preheat the grill to 425°F. Grind a bit of extra black pepper over the chicken, then grill for about 7–8 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Whisk the reserved yogurt mixture again and pour it over the radish and cucumber salad. Add 1 tablespoon of chopped dill and toss gently to coat.
Top the salad with sliced chicken, garnish with the remaining dill and a crack of fresh pepper, and serve immediately.

Notes

Add the dressing just before serving to keep the vegetables crisp and fresh.
For meal prep, store the salad, dressing, and chicken separately for up to 3 days.
Red radishes may slightly tint the dressing pink; this is natural and harmless.
If you don’t have a grill, cook the chicken in a skillet, air fryer, or under a broiler.
To make it dairy-free, substitute Greek yogurt with coconut yogurt.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad, Main Course
Method: Grilling, Mixing
Cuisine: American, Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 353
Sugar: 4g
Sodium: 649mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 31g
Cholesterol: 146mg