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Pan-Seared Chicken Breasts with Crunchy Radish Salad
Ingredients
  • 12 oz. radishes (such as red, icicle, watermelon, or daikon)
  • Kosher salt, freshly ground pepper
  • 6 scallions
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. drained prepared horseradish
  • 2 tsp. Dijon mustard
  • ¼ cup plus 3 Tbsp. extra-virgin olive oil
  • 2 skinless, boneless chicken breasts (about 12 oz. total)
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