Grilled-Chicken Salad Tartine with Radishes

This fresher take on chicken salad goes light on the mayo and heavy on the veggies.
Publish date:
grilled-chicken salad tartine with radishes

Recipe by Alexa Weibel

Active TimeTotal TimeServings

40 minutes

40 minutes



  • 1 lb. boneless, skinless chicken breasts, pounded 3/4 inch thick

  • 3 tbsp. olive oil, plus more for drizzling

  • 2 avocados, pitted and peeled

  • 1/4 cup finely chopped fresh cilantro, plus small sprigs for garnish

  • 2 tbsp. mayonnaise

  • 2 tsp. lime zest plus 6 tsp. juice (from about 2 limes)

  • 2 small cucumbers, sliced

  • 1/2 cup snap peas, thinly sliced

  • 6 radishes, thinly sliced

  • 4 slices sourdough bread, toasted

  • 1/2 cup (packed) mixed spring greens


1. Preheat a grill or heat a grill pan over medium-high. Drizzle the chicken with 2 tbsp. oil; season all over with salt and pepper. Grill until charred in spots and cooked through, about 8 minutes per side. Let rest for 10 minutes. Slice the chicken. 

2. Meanwhile, in a medium bowl, mash the avocados, chopped cilantro, mayonnaise, lime zest, and 4 tsp. lime juice; season the avocado cream with salt and pepper. 

3. In a small bowl, toss the cucumbers, snap peas, and radishes with 1 tbsp. oil and the remaining 2 tsp. lime juice; season. 

4. Spread the avocado cream on the sourdough toasts. Top with the spring greens, chicken, cucumber salad, and cilantro sprigs. Drizzle with oil.