Daikon And Grilled Chicken

 

1. Cut radishes into quarters if smaller or into ½" pieces if larger

+ salt, pepper

+ 6 sliced scallions

2/

2 Tbsp white wine vinegar + 1 Tbsp. prepared horseradish + 2 tsp. Dijon mustard

1/4 cup extra-virgin olive oil

put half of the vinaigrette into the radish mixture

3/

2 boneless chicken breasts, pound out to about 1/4'' thick. + salt and pepper on both sides

3 Tbsp. extra-virgin olive oil in skillet medium-high heat

press down chicken firmly for good contact, 5 mins undisturbed, golden brown on one side

turn over, 2 mins on the other side

4/

transfer chicken breast to vinaigrette, let sit 5 minutes

Transfer to a clean cutting board
cut crosswise into 4 or 5 pieces

+ radish salad