Cucumber Salad With Tomatoes And Chicken Food

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.

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, 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.

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.

PASTA SALAD WITH CHICKEN, CUCUMBER, CHERRY TOMATOES AND FETA

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions; drain and rinse under cold water. Transfer to a large bowl.
• Meanwhile, make the dressing: Combine the garlic, red pepper flakes and olive oil in a small saucepan. Cook over medium heat, stirring, for 3 minutes; let cool. Season with salt and black pepper.
• Add the chicken, cucumber, cherry tomatoes and feta to the pasta. Pour the dressing over the pasta salad and toss to coat. Season with salt and black pepper. Chill for up to 3 hours.

TOMATO AND CUCUMBER SALAD

Steps:

• Combine the tomatoes, cucumber, onion, olive oil, vinegar, basil, parsley, dill and some salt and pepper in a bowl and toss well. Refrigerate at least 20 minutes before serving, or up to overnight.

CUCUMBER AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

CUCUMBER SALAD WITH TOMATOES AND CHICKEN

Steps:

• Cut chicken into bite-size strips, season with salt and pepper and cook in hot butter for about 8 minutes.
• Rinse cucumber, cut in half lengthwise and scrape out the seeds. Then cut crosswise into slices.
• Rinse and halve tomatoes. Rinse scallions, trim and cut into small pieces. Mix vinegar and oil together and season with salt and pepper. Mix dressing with salad ingredients and serve.

MY MOTHER'S EASY CUCUMBER SALAD WITH TOMATOES AND CHIVES

Steps:

• Peel the cucumber. Sometimes we just dragged a fork down the unpeeled cucumber over and over to create a striped design. Chop the cucumber into quarter-inch pieces. We always included the seeds in the regular cucumbers, but nowadays, chefs would probably leave them out.
• Combine the cucumber, vinegar and chives in a medium bowl. My mother used plain white vinegar, but you may wish to experiment with one of the many vinegar varieties.
• Chop the tomato into roughly the same size pieces as the cucumber pieces. Add to the bowl and salt to taste.
• Refrigerate about 4 hours until nicely chilled and serve with a slotted spoon.

CUCUMBER AND TOMATO SALAD

Steps:

• Peel Cucumbers, halve lengthwise and slice
• Combine the vinegar, lime juice, brown sugar, cucumbers, and tomatoes in a bowl.
• Gently fold in cilantro.
• Refrigerate for 30 minutes for flavors to mix.