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Martin Yan’s Daikon Chicken Tacos
By Chef Martin Yan

Martin Yan’s Daikon Chicken Tacos


1 Japanese white radish (daikon)
1 roasted or poached chicken breast

3 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon lime juice
1 teaspoon prepared mustard
1/4 cup vegetable oil

2 green apples, shredded
¼ cup chopped cilantro
1-2 jalapeno chiles, thinly sliced

Using a mandolin, “shave” radish to make daikon rounds, or "tortillas". Set aside.

Shred chicken meat into long strips; set aside.

Combine dressing ingredients in a medium bowl. Add shredded apple and chicken; stir to coat.

To make daikon “tacos”: Place radish rounds in a single layer on a serving plate. Place 1-2 spoonfuls of chicken and apples on each. Sprinkle with cilantro and top with chile.

Servings: 4 to 6

Copyright Yan Can Cook, Inc., 2014