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Chicken Tacos with Radish Salad and Cilantro Chevre



For Chicken:


** 2 chicken breasts (you can also cut up and use a whole chicken for more tacos)


* 1 medium clove garlic, minced


* 5 large sprigs cilantro


* Scallion tops from radish salad


1-2 cups chicken stock


Juice of one lime


Salt and freshly ground pepper








4-6 corn tortillas


For Radish Salad:


* 1 bunch radishes


* 5 scallions, tops reserved for chicken


* Handful roughly chopped cilantro leaves


* ½ jalapeno pepper (optional)


Juice of 1-2 limes


2 Tablespoons olive oil


Salt and pepper


*5 oz. Asgaard Dairy garlic, cilantro and hot pepper flavored fresh chèvre


*These items are available at your local farmers’ market.




Cook the Chicken:


Generously salt and pepper the chicken breasts. In a large, deep frying pan (a cast iron pan works very well), heat the chicken stock, adding the minced garlic, cilantro sprigs, green tops of scallions, and lime juice. When liquid starts to boil, gently lay chicken breasts in pan and cover with a lid. Allow the chicken to poach for about 20-30 minutes, or until cooked all the way through. Let chicken cool in poaching liquid (make radish salad in the meantime). Once chicken is cool enough to handle, shred meat off of bones and mix together with poaching liquid (onions, garlic and cilantro having been discarded).


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