1 Japanese white radish (daikon)
1 roasted or poached chicken breast Dressing
3 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon lime
1 teaspoon prepared mustard
1/4 cup vegetable oil
2 green apples,
¼ cup chopped cilantro
1-2 jalapeno chiles,
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