Whisk together all the marinade ingredients in small bowl. Set aside half the marinade for basting during cooking.

Place the chicken between two sheets of cling film and lightly pound to an even thickness. Place the chicken in a large flat bowl and pour over the remaining half of the marinade. Marinate for one to three hours, turning the chicken every now and then. Drain the chicken, discarding the marinade.

Preheat a grill plate to medium heat. Grill the chicken, basting occasionally with the reserved marinade, until cooked through and there is no sign of pink when the thickest part is pierced with the tip of a small sharp knife, approximately 5 to 6 minutes on each side.
Remove from the heat and allow to rest and cool a little before slicing into approximately ½ cm slices. Serve just warm or at room temperature with the Cucumber and Radish Salad.

For the Cucumber and Radish Salad:
Whisk together the oil, lemon, mustard, salt and pepper and set aside. Arrange the salad leaves and vegetables among 4 plates. Add the sliced chicken breast, drizzle with the dressing and serve. 

Perfect with a glass of Wolf Blass Gold Label Riesling.