Cold Spiced Chicken And Zebra Tomato Salad Recipes

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GREEK CHICKEN AND TOMATO SALAD



Greek Chicken and Tomato Salad image

A small amount of seared and roasted chicken breast transforms this tomato-centric Greek salad into something substantial enough to eat as a main dish for lunch or a light supper.

Provided by Martha Rose Shulman

Categories     easy, salads and dressings

Time 40m

Yield Serves 4

Number Of Ingredients 11

1/2 pound boneless, skinless chicken breast
Salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1 small red onion, halved and sliced across the grain
1 pound fresh, sweet ripe but firm tomatoes, cut in wedges
12 kalamata olives, pitted and halved
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
2 ounces feta cheese, crumbled
3 to 4 tablespoons chopped or torn fresh mint leaves (to taste)
1 heart of romaine lettuce, washed, dried and torn or cut in 1-inch pieces, or 1 bag arugula or spring mix, washed and spun dry

Steps:

  • Preheat the oven to 400 degrees. Season the chicken breasts well with salt and pepper. Toss them in a bowl with 2 tablespoons of the olive oil. Heat a grill pan or a cast iron pan over high heat. Sear the chicken breasts for about 2 minutes on each side, until grill marks appear if using a grill pan, or until nicely browned if using a regular pan. Transfer to a baking sheet and place in the oven. Roast for 10 to 15 minutes, or until a meat thermometer reads 165 degrees when inserted in the thickest part. Remove from the heat and allow to cool.
  • Meanwhile place the sliced onion in a bowl and cover with water. Soak for 5 minutes, drain and rinse well. Drain on paper towels.
  • When the chicken is cool enough to handle tear it into bite-size pieces or a little bigger than bite-size and place in bowl. Add the onion, tomatoes and olives. Season with salt and pepper and toss with the lemon juice, vinegar and remaining olive oil. Add the mint and feta and toss again.
  • Line a platter or wide salad bowl with the lettuce. Top with the chicken and tomato salad, and serve.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 0 grams

BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA



Braised Chicken With Tomatoes, Cumin and Feta image

Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned over an herbed rice or enjoyed with crusty bread to scoop up the melty feta. Roasted vegetables like kale or broccolini would round out the meal nicely. Harissa tends to differ in heat level from brand to brand, so adjust the heat accordingly.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
Kosher salt and black pepper
2 teaspoons plus 1 tablespoon ground cumin
3 tablespoons olive oil
1 medium red onion, thinly sliced (about 2 ½ cups)
3 large garlic cloves, minced or grated
1 to 2 tablespoons harissa paste
1 (28-ounce) can crushed tomatoes
1/2 cup crumbled feta
1/4 packed cup roughly chopped cilantro or flat-leaf parsley leaves and fine stems
Crusty bread or herbed rice, for serving

Steps:

  • Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
  • Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
  • Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
  • Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
  • Garnish with the feta and cilantro and serve with bread or herbed rice.

COLD SPICED CHICKEN AND ZEBRA-TOMATO SALAD



Cold Spiced Chicken And Zebra-Tomato Salad image

Provided by Molly O'Neill

Categories     dinner, weekday, salads and dressings, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Juice from 2 lemons, about 5 tablespoons
1 tablespoon sugar
1 teaspoon kosher salt
1/8 teaspoon white pepper
2 tablespoons Thai fish sauce
1 teaspoon fresh minced chili pepper, more if desired
10 green zebra tomatoes
2 cups shredded, cooked chicken, cold
1 cup finely shredded cabbage
1 tablespoon chopped fresh mint, plus sprigs for garnish
1 tablespoon chopped fresh cilantro, plus sprigs for garnish

Steps:

  • Combine lemon juice, sugar, salt, white pepper, fish sauce and chili pepper in large bowl, and stir until sugar dissolves.
  • Quarter tomatoes, and then use spoon to remove and discard pulp and seeds. Slice wedges into fine slivers, and add them to bowl.
  • Add chicken, cabbage, chopped mint and cilantro. Toss, and adjust seasoning to taste with additional salt, white pepper or chili pepper. Refrigerate for 1 hour, and serve garnished with additional sprigs of mint and cilantro.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 5 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 1057 milligrams, Sugar 18 grams

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