Wash and dry produce.

Trim and halve radishes lengthwise; thinly slice crosswise into half-moons. Trim and discard root end from lettuce; pat thoroughly dry. Chop leaves into bite-size pieces.

In a small microwave-safe bowl, combine radishes, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave for 1 minute.

Carefully remove plastic wrap. Stir and refrigerate until ready to use in Step 4.

Pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.

Turn off heat; transfer to a cutting board.

While chicken cooks, drain pickling liquid from radishes into a second small bowl.

To bowl with pickling liquid, add mayonnaise, garlic-ginger scallion paste, yogurt, and half the sesame oil (all for 4 servings). Stir to combine. Taste and season with salt and pepper.

Once chicken has cooled slightly, dice into ½-inch pieces. Transfer to a large bowl.

To bowl with chicken, add lettuce, coleslaw mix, edamame, half the pickled radishes, and as much dressing as you like. Toss to combine; season with salt and pepper.

Divide salad between bowls. Garnish with remaining pickled radishes. Serve.