Your folders
Your folders
Export 5 ingredients for grocery delivery
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.
Your folders

590 viewstheendlessmeal.com
5.0
(2)
12 minutes
Your folders

281 viewsfoodandwine.com
4.0
(2.0k)
Your folders

396 viewsbonappetit.com
4.7
(17)
Your folders

244 viewscooking.nytimes.com
5.0
(2.5k)
Your folders

315 views100daysofrealfood.com
5.0
(1)
15 minutes
Your folders

140 viewsshredhappens.com
5.0
(3)
20 minutes
Your folders

620 viewscooking.nytimes.com
4.0
(1.2k)
Your folders
258 viewsfoodnetwork.com
4.4
(15)
10 minutes
Your folders

244 viewsbudgetbytes.com
5.0
(2)
Your folders
242 viewsfoodnetwork.com
30 minutes
Your folders

242 viewsorchidsandsweettea.com
5.0
(1)
Your folders

287 viewsfoodgardening.mequoda.com
Your folders

214 viewsbbc.co.uk
5.0
(8)
30 minutes
Your folders

212 viewsbudgetbytes.com
Your folders
188 viewsfoodnetwork.com
Your folders

579 viewsdownshiftology.com
5.0
(21)
Your folders

313 viewsforksoverknives.com
Your folders

349 viewscooking.nytimes.com
5.0
(641)
Your folders

317 viewsfoodandwine.com
5.0
(1)