Grilled Chicken Potatoes W Tomato Cucumber Salad Recipes

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GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD



Grilled Chicken with Tomato-Cucumber Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 12

1 clove garlic
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon)
1 cup pear tomatoes, sliced in rounds
1 kirby cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper

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.

Nutrition Facts : Calories 203 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 745 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

GRILLED CHICKEN AND TOMATO SALAD



Grilled Chicken and Tomato Salad image

This Grilled Chicken and Tomato Salad is a delicious, easily prepared meal that is full of fresh flavours and fantastic texture. It is ideal for work lunches or a light dinner.

Provided by Alexandra

Categories     Dinner     Lunch     Main Course

Time 56m

Number Of Ingredients 13

1 kg (2.2 lb) chicken breasts (See Note 1)
1/4 cup (60 ml) extra virgin olive oil
2 tbsp lemon juice (See Note 2)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground black pepper
1 1/2 cups (300 g) Perino Grape Tomatoes - quartered (See Note 3)
1/3 cup flat-leaf parsley - finely chopped (See Note 4)
3 spring onions/scallions - finely sliced, the white part and some of the green
1 1/2 cups continental cucumber - chopped into quarters, seeds removed
2 tbsp extra virgin olive oil (See Note 2)
1 tbsp lemon juice (See Note 2)
sea salt and freshly ground black pepper - to taste (See Note 5)

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.

Nutrition Facts : Calories 495 kcal, Carbohydrate 6 g, Protein 54 g, Fat 27 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 160 mg, Sodium 299 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 20 g, ServingSize 1 serving

GRILLED CHICKEN WITH AVOCADO CUCUMBER SALAD



Grilled Chicken with Avocado Cucumber Salad image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 13

4 boneless and skinless chicken breasts, about 2 pounds
1 tablespoon extra-virgin olive oil
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1 Kirby cucumber with peel, coarsely chopped
1 cup grape or cherry tomatoes and/or yellow pear tomatoes, halved
1/4 red onion, diced
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon zest (about 1/2 lemon)
Freshly squeezed juice half a lemon (1 to 2 tablespoons)
1/2 teaspoon kosher salt
Pinch cayenne pepper
1 ripe Hass avocado

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 TOMATO AND CUCUMBERS



Grilled Chicken With Tomato and Cucumbers image

I like the recipe because, it has onion in it. Onion is my favorite veggie. It tastes SOOOOO good you have to try it. But, if you are making for children leave the cilantro. I found it on the internet And changed it to make it my own. Strain the lime juice. It is heart healthy.

Provided by Amanda W.

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
oil, as needed
1 medium tomatoes, seeded and chopped or 1/4 cup chopped tomato
1/2 small cucumbers, peeled, seeded and chopped or 1/4 cup chopped cucumber
2 tablespoons finely chopped onions
2 tablespoons finely chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon salt
garlic powder
pepper

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.

Nutrition Facts : Calories 148.8, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 430.4, Carbohydrate 3.4, Fiber 0.7, Sugar 1.7, Protein 25.6

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