Step 1

Cut 1 1/2 pounds boneless, skinless chicken breasts into 1/2-inch-thick strips and place in a large zip-top bag or shallow bowl. Drizzle with about 3/4 of 1 (11-ounce) bottle Green Goddess Salad Dressing and toss to coat. Refrigerate for 10 minutes to marinate. Meanwhile, halve 1 (12-ounce) bag Organic Radishes of Many Colors (or quarter if large).

Step 2

Heat 1 tablespoon of the olive oil in a large skillet over medium heat until shimmering. Using tongs, remove the chicken from the marinade, shaking off any excess marinade, and to the skillet in a single layer. Sauté until cooked through, 5 to 7 minutes, then transfer to a plate.

Step 3

Heat the remaining 1 tablespoon olive oil in the skillet. Add the radishes, season with salt and pepper, and sauté until browned in spots and crisp-tender, 5 to 7 minutes. Return the chicken to the skillet and toss to combine. Remove from the heat, drizzle with the remaining Green Goddess dressing, garnish with chopped fresh parsley, if desired, and serve.