Mini radish tacos with chicken dill salad

This is more of a summer food and one that sustained me thoughout many quick lunches over the summer months. I’d make the chicken salad in a large quantity and slice up one or two radishes which was a quick and ready to eat meal for a few days.

The best radishes for this, in my opinion, are the largest watermelon radishes you can find. Even with a healthy sized radish you’ll easily be able to eat several of these in one sitting. For the filling, here’s what I used:

cooked chicken breast, about 2-3 (or good quality canned chicken if you’re pressed for time)
1/4 cup mayo or plain yogurt
juice from half a pressed lemon
handful of kalamata olives, chopped
1-2 tbsp crumbled feta
1 tsp stone ground mustard
1 cup chopped celery
1/5 cup chopped parsley
1-2 tbsp fresh dill
season with salt and pepper
slivered almonds to garnish
1-2 large watermelon radishes, sliced thinly or with a mandolin

If you give it a try, make sure to let me know!