This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.
This cucumber radish salad has a simple citrus basil vinaigrette and is topped with grilled marinated chicken. The vinaigrette doubles as the marinade making this healthy, flavor packed 6 – ingredient paleo salad super easy to make, too! Paleo and Whole30 friendly.
While I’ll no doubt happily accept salads year round, there’s obviously something about the summer months that make us crave fresh fruits and veggies in salad form. I guess that “something” might just be the unbearable (for me) heat that takes over in June and seems to stick around longer than it should.
In any case, it’s the perfect excuse to experiment with new dressings, new ingredients and mixing up old favorites to create new ones!
As anyone who’s ever eaten a salad knows, the dressing can either make it or break it for the entire thing! Whether it’s a light citrusy vinaigrette or a rich and zesty ranch, at the end of the day (or the meal) I want my salad dressing to sing love songs to me. Is that really too much to ask?
With the citrus basil vinaigrette I created for today’s cucumber radish salad, I wanted a fresh, tart flavor to bring out the coolness of the cucumbers and give some pep to the grilled chicken.
The vinaigrette doubles as a marinade for the chicken to make it utterly juicy on the inside with a nice crispy grilled outside, and of course packed with lots of flavor! Since the olive oil forms the base for the flavor of the vinaigrette, it’s important to use one you love. I used Bertolli Organic Extra Virgin Olive Oil, and of course, it did not disappoint!
Bertolli Organic Extra Virgin Olive Oil has a lot to offer any recipe:
- It’s the number one oil brand in the world with over 150 years of expertise in olive oil blending
- Bertolli brings a rich heritage to every kitchen
- Bertolli Organic Extra Virgin Olive Oil is non-GMO and verified USDA Organic, made from organic olives and produced using organic farming standards
- The intense, full-bodied flavor is great to ignite everyday experimentation for sautéing or grilling vegetables, seasoning meats, and flavoring noodle dishes, potatoes, and marinades.
Bertolli sparks spontaneity and adventure in every recipe – even simple ones like this salad. Bertolli’s expertise has unlocked the transformative power of olive oil, often thought of as “just another ingredient” but can truly be the star of every dish, inspiring the simple, yet unexpected!
This salad would be perfect to for lunch or a light dinner, and with the cucumber ribbons it’s even “fancy” enough to serve to guests!
I hope you love this salad as much as I do, and do some salad-experimentation of your own this summer!
Cucumber Radish Salad with Citrus Basil Vinaigrette and Grilled Chicken {Paleo, Whole30}
Cucumber Radish Salad with Citrus Basil Vinaigrette and Grilled Chicken {Paleo, Whole30}
Ingredients
For the Citrus Basil Vinaigrette:
- 1 and 1/4 cups packed basil leaves
- 5 kumquats* top cut off and seeds removed
- 2 kumquats* juice only (about 1 tsp)
- 1/3 cup organic bertolli extra virgin olive oil
- 1/2 tsp sea salt or to taste
- *reserve 3 tbsp for chicken marinade
For the Remaining Salad:
- 1 lb chicken tenderloins or boneless skinless breasts if using breasts, pound to 1/2 inch thickness
- 2 small/medium cucumbers
- 1/2 lb radishes trimmed washed, and thinly sliced
- citrus basil vinaigrette to toss
Instructions
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Place the kumquats, juice, and basil in a food processor or blender and pulse until blended well, then blend in the olive oil and sea salt until well blended (not pureed, but smooth)
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Place 3 tbsp of the basil dressing in a large shallow bowl with the chicken and marinate chicken at least 1-2 hours (or as many as 12) covered in the refrigerator. Store the remaining dressing covered in the refrigerator until ready to use.
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To assemble the salad, cut off the ends of the cucumbers and use a veggie peeler to create ribbons, place in a serving bowl
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Toss with the radishes, then, once ready to serve toss with about 1/2 of the basil dressing.
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Shake off excess marinade from the chicken and discard the rest. Sprinkle with a bit of sea salt if desired.
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Grill the chicken on both sides until juices run clear, remove to a plate. Slice into bite size pieces and serve over the salad with extra dressing (use as much as desired, there will be leftovers) Serves 4. Store leftover vinaigrette covered tightly in the refrigerator for up to 1 week.
Recipe Notes
*Recipe Note: Kumquats are small (the size of a large grape) and can typically be found in international grocery stores as well as many chains. They have a sweet, thin, edible peel and tart juice, making them great for adding sweet & tart flavors to salads and other dishes.
Nutrition
Bertolli Organic Extra Virgin Olive Oil makes any meal as healthy as it is enjoyable!
You can grab a bottle at your local grocery store or check out Villabertolli.com
I definitely crave salads and fruits during the summer more too, because you just don’t want hot food when it’s really hot outside. 🙂 And this vinaigrette and salad is absolutely beautiful.