Chicken Tomato Cucumber Dinner Salad Food

CHICKEN, TOMATO, AND CUCUMBER SALAD

Steps:

• In a large skillet heat 1 tablespoon of the oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes or until no longer pink, turning once halfway through cooking time.
• For vinaigrette, in a screw-top jar combine the remaining 4 tablespoons oil, the vinegar, thyme, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and shake to combine.
• On four dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, and olives. If desired, sprinkle with feta cheese. Drizzle vinaigrette over salads.

CHICKEN, TOMATO & CUCUMBER DINNER SALAD

Steps:

• In large skillet heat 1 Tbsp. of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes, turning once, until no pink remains.
• For vinaigrette, in a screw-top jar combine remaining oil, vinegar, thyme, sugar, and 1/4 teaspoon each salt and pepper; shake to combine.
• On four dinner plates arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese. Drizzle vinaigrette over salads. SALAD VERSATILITY
• Substitute fish for chicken, zucchini or carrots for cucumbers, halved cherry or grape tomatoes for sliced tomatoes, and pitted Kalamata or ripe olives for the olives.

GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD

Steps:

• Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
• Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each paillard on a plate and serve topped with the tomato-cucumber salad.

CHICKEN SHAWARMA WITH TOMATO CUCUMBER RELISH AND TAHINI SAUCE

Steps:

• For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes.
• Preheat the grill to medium-high heat.
• After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total.
• For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
• For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt.
• To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.

CHICKEN, TOMATO AND CUCUMBER DINNER SALAD

Steps:

• Cook the chicken: Heat 1 tablespoon oil in a large skillet over medium heat. Lightly sprinkle chicken with salt and pepper to taste. Add the chicken to the pan and cook, turning once, until no pink remains, 8-10 minutes. Remove from pan onto a cutting board.
• Make the dressing: In a screw-top jar, combine the remaining 4 tablespoons oil, vinegar, thyme, sugar and 1/4 teaspoon each salt and pepper; shake to combine.
• Assemble the salads: On 4 dinner plates or wide shallow bowls, arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta (if using). Drizzle the vinaigrette over the salads.
• Serves 4.

CREAMY DILLED CHICKEN, CUCUMBER AND TOMATO WRAPS

Steps:

• Dressing -- Mix the yogurt, garlic, fresh dill, sugar, salt and pepper and refrigerate for at least 30 minutes before serving.
• NOTE: If you can't find greek yogurt, use a plain yogurt. Put a colander over a small bowl and line with a paper towel, add the yogurt and cover with saran wrap. Let it set over night. The moisture will drain out and you will end up with thick yogurt.
• Chicken -- In a medium saute pan, add the olive oil and bring to medium heat. Season the chicken (room temp, or at least not ice cold) well with salt and pepper. Cook until the chicken has a nice crust and tender and moist. Transfer to a plate and let cool and rest.
• Cucumbers -- After peeling, seeding slightly and dicing, I set on a paper towel for just a few minutes to get rid of some of the moisture, as I dice up the rest of the ingredients.
• Tomatoes -- Lightly seed. I cut in half and just squeeze lightly. Most of the seeds and juice come right out, then dice.
• Salad -- Mix the cucumbers, tomatoes, onion, olives, chicken and dressing and toss lightly. You may not need all the dressing, use as much as you want.
• Sandwich -- Add 1-2 bibb lettuce leaves to the spinach tortilla and top with the salad. I usually add a bit more black pepper, but that is up to you.Tuck in the one end like a buritto and then roll them up.
• If the tortillas seem dry, put them in the microwave and top with a damp paper towel and microwave for 10 seconds on medium heat. They will soften right up.
• Serve -- Cut in half and secure each half with a toothpick. ENJOY! I very light healthy sandwich.

GRILLED CHICKEN AND TOMATO SALAD

Steps:

• Cut the chicken breasts in half horizontally to form two cutlets. Gently press down with the back of a knife to even the breasts if necessary.
• In a large flat dish, mix your marinade and add the chicken. Cover the dish with plastic wrap and refrigerate for 30 minutes, turning the chicken over in the marinade halfway through.While the chicken is marinating, assemble your tomato salad.
• Remove the chicken from the marinade, draining off the excess.
• Heat a ribbed grill plate over high and cook the chicken for 2-3 minutes on both sides or until cooked through. Do not overcook, or the chicken will dry out.
• Cut your cucumber in half, and remove the seeds using a teaspoon. Cut the cucumber in half again, and dice. Add to a medium-size bowl.
• Slice the tomatoes into quarters. Finely slice the parsley and spring onions. Add to the bowl with the cucumbers.
• Add the lemon juice and olive oil. Mix well and season to taste. Serve alongside the grilled chicken.