Grilled Chicken With Tomato Cucumber Salad Recipes

GRILLED CHICKEN WITH AVOCADO CUCUMBER SALAD

Steps:

• 1. In between 2 large sheets of plastic wrap, pound out 1 breast with the flat side of a meat mallet, until it becomes a thin piece, about 1/4- to 1/2-inch thick. Repeat with the rest of the chicken.
• 2.Heat a grill pan or preheat an outdoor grill to medium-high. Brush chicken breasts lightly with olive oil and season with coriander, salt, and black pepper to taste. Grill chicken, in batches if necessary, turning once, until cooked through, about 2 minutes per side.
• 3. Toss cucumber, tomatoes, onion, tarragon, lemon zest and juice, salt, and cayenne pepper in a serving bowl. Halve and pit avocado; press a knife into pit, twist, and lift out. Score flesh using a knife, and use a spoon to scoop it from skins and into salad; toss gently to combine. Serve chicken topped with salad.

GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH

Steps:

• Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
• Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
• Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

GRILLED CHICKEN CUCUMBER SALAD

Steps:

• In a small bowl, combine salad dressing and dill. Pour 1/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Refrigerate remaining dressing. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6 minutes on each side or until a thermometer reads 170°. Keep warm., Brush 1 tablespoon dressing over apple rings; grill for 1 minute on each side. Divide salad greens and cucumber between two serving plates. Slice chicken; arrange chicken and apple rings over greens. Serve with remaining dressing.

GRILLED CHICKEN WITH TOMATO AND CUCUMBERS

Steps:

• 1. Heat the grill over medium flame, or coals.
• 2. While grill heats, toss together tomato, cucumber, onion, cilantro, lime juice and salt. Refrigerate for 30 minutes.
• 3. Brush chicken breasts with oil and grill until no longer pink; about 7-8 minutes per side. Also sprinkle garlic powder and pepper on chicken while grilling.
• 4. Drain salsa if necessary and serve chicken.

GRILLED CHICKEN & POTATOES W/ TOMATO & CUCUMBER SALAD -

Steps:

• Prepare a medium-high gas range or charcoal grill fire.
• Put the potatoes in a 3-quart saucepan of well-salted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes.
• Shake the oil, lemon zest and juice, anchovies, garlic paste, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a jar with lid.
• Drain potatoes, transfer to large bowl, and toss with 3 Tbs. of the vinaigrette.
• Toss chicken in a medium bowl with 3 Tbs. vinaigrette, 1/2 teaspoons salt, and 1/8 teaspoons pepper.
• Arrange the chicken on one side of the grill grate and transfer potatoes to foil with a slotted spoon. Cover the grill and cook, turning the chicken and potatoes after about 5 mins., until the chicken is just cooked through and the potatoes are browned, 10 to 12 minutes. Let the chicken rest 5 minutes before slicing.
• Meanwhile, in a medium bowl, combine the cucumber, tomatoes, herbs (minced to make 1/4 c.), 2 Tbsp. of vinaigrette, and salt and pepper to taste.
• Slice the chicken, arrange on dinner plates, and drizzle with the remaining vinaigrette. Serve with potatoes and the cucumber salad.

CHICKEN SALAD WITH TOMATOES AND CUCUMBER

Steps:

• Place yogurt in a fine sieve set over a small bowl. Let drain for 30 minutes. Combine tomatoes and cucumber in a medium bowl, and sprinkle with 1/2 teaspoon salt. Toss to coat, and let stand for 30 minutes.
• Meanwhile, preheat oven to 450 degrees. Sprinkle 1 teaspoon salt on both sides of chicken; season with pepper, and transfer to a rimmed baking sheet. Bake until chicken registers 160 degrees on an instant-read thermometer, 20 to 25 minutes. Let stand until cool enough to handle. Shred chicken into 1-inch chunks, and let cool completely.
• Drain tomato-cucumber mixture. Add drained yogurt, chicken, lemon juice, garlic, and remaining 1/2 teaspoon salt. Season with pepper, and stir.
• Grill or toast pitas, fill with romaine, and divide chicken salad evenly among all halves. Top with herbs.