Today, I came across a recipe on the Athenos Facebook Page for Chicken & Feta Salad Tacos! (Well, technically the recipe says "Tostadas," but tostadas always strike me as a lame version of a taco that's way too much of a hassle to eat.) It called for radishes and since I actually had some on hand (a rare occasion), I thought, "Heck yeah! Why not?"
I ended up not following the recipe 100% though (of course).
For the salad mix, I used green cabbage, radishes, red onion, about 1/3 cup chopped cilantro and Kraft Light Balsamic Vinaigrette salad dressing. Just toss everything together and set aside.
Cook the chicken breast in a pan, chop it up and assemble:
We built ours with soft white corn tortillas (which, I have to brag and note that I snagged them fresh from the Rancho Liborio bakery, complete with warm pillow-y goodness), avocado slices and feta cheese.
Definitely a success! I loved the fresh taste of the cilantro, the crunch of the cabbage & radish and the creaminess from the feta and avocado. I'm also glad we went with the balsamic dressing instead of Italian; it seemed to brighten up the chicken quite a bit. Lots of distinct flavors that went well together!
I love experimenting with tacos at home and look forward to making these again (hmm, tomorrow perhaps?). Give 'em a try!