Lemon Chicken With Cucumber Salsa Recipes

CHICKEN WITH MANGO-CUCUMBER SALSA

Steps:

• For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.

CHICKEN WITH CITRUS SALSA

Steps:

• For salsa, in a small bowl, combine the grapefruit, orange and lemon. Combine the cilantro, lime juice, honey, lime zest and cayenne; stir into fruit mixture. Cover and refrigerate until serving., In a small bowl, combine the cumin, chili powder, salt, onion powder, garlic powder and oregano; sprinkle over chicken., Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Steps:

• Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
• Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
• Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
• Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

CHICKEN WITH PEACH-CUCUMBER SALSA

Steps:

• For salsa, in a small bowl, combine peaches, cucumber, 2 tablespoons preserves, onion, mint and 1/4 teaspoon salt., Sprinkle chicken with pepper and remaining salt. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with salsa.

CHICKEN WITH A LEMON HERB SAUCE

Steps:

• For the Chicken: Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
• For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

LEMON CUCUMBER SALSA WITH FRESH MINT

Steps:

• *NOTE: Dark green and pretty poblano chile can be substituted for the jalapeno for less heat if you wish.
• SALSA: Combine all ingredients in a non-reactive serving bowl, cover and let sit at least 1 hour to marinate.
• Just before serving, garnish salsa with the remaining ingredients.
• Yield is estimated.

LEMON CHICKEN WITH AVOCADO-CORN SALSA

Steps:

• Combine chicken with 2 tablespoons each oil and lemon juice. Marinate in refrigerator for at least 1 hour (or up to 3).
• Stand an ear of corn on one end, and using a serrated knife, cut off kernels; repeat (you should have 1 cup total).
• Heat 1 tablespoon oil in a skillet over medium heat. Add corn, chiles, and ginger, and cook until softened, 3 to 4 minutes. Let cool.
• Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill chicken, flipping once, about 5 minutes per side. Remove from heat.
• Stir together beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes and avocados. Season with salt and pepper, and stir gently to combine.
• Toss arugula with remaining 2 teaspoons each oil and lemon juice.
• Divide arugula among plates, and top with chicken and avocado-corn salsa.

LEMON CHICKEN WITH CUCUMBER SALSA

Steps:

• 1. For chicken and marinade, rinse chicken and pat dry with paper towels. Trim any excess fat from chicken. Zest lemons to measure 1 Tbsp. zest. Juice lemons to measure 1/2 cup juice. Place zest and juice in bowl. Press garlic into bowl. Add oil, oregano, paprika, salt and black pepper - whisk together. Remove 2 Tbsp. of the marinade and reserve for use in the salsa.
• 2. Place chicken and remaining marinade in resealable plastic food storage bag, turn to coat. Marinate in refrigerator 2-4 hours, turning occasionally.
• 3. Meanwhile, for salsa, coarsely chop cucumber and onion. Slice olives. Dice bell pepper. Place vegetables in small bowl. Add reserved 2 Tbsp. marinade and mix gently. Cover and refrigerate until read to serve.
• 4. Removed chicken from marinade. Discard plastic bag with marinade. Place chicken, skin side up, on broiler pan. Broil until chicken registers 180 degrees F in the thickest part of the thigh portion and juices run clear.
• Serve salsa with chicken.