For the pickled onions:

  • 1 red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 2 teaspoons sea salt
  • 3 tablespoons sugar

For the dressing:

  • 2 tablespoons buttermilk
  • 2 tablespoons aioli or mayonnaise
  • ¼ cup roughly chopped tender herbs

For the chicken:

  • 1-2 boneless chicken breasts
  • sea salt
  • freshly ground black pepper 

For assembly:

  • thinly sliced watermelon radish, shredded chicken, lettuce leaves (larger leaves torn to palm-sized shreds), pickled onions, sea salt and freshly ground black pepper

Serves 1-2


  1. Place onions into a jar or small bowl. Bring apple cider vinegar, salt, and sugar to a boil. Pour over onions and allow to quickle while you make the rest of the salad.
  2. Add water to a large pot until it comes up the sides by 1”. Set in a steamer basket (or whatever steaming apparatus you have), and bring the water to a boil. Season chicken breasts with salt, and steam, covered, for 10 minutes. Allow to cool slightly, then shred with your hands. 
  3. Whisk together buttermilk and mayonnaise, then fold in chopped herbs and shredded chicken. 
  4. Add lettuces to your largest mixing bowl, and season lightly with salt and pepper. Plop in dressed chicken, and making a upward-facing claw with your hand, reach down to the bottom of the bowl and pull upwards, tossing to coat the greens in dressing as you go. Divide salad among bowls, then top with watermelon radish and pickled onions. Crack pepper over.