Best Grilled Chicken With Tomato Cucumber Salad Recipes

CHICKEN, TOMATO, AND CUCUMBER SALAD

Chicken, Tomato, and Cucumber Salad image

Substitute fish for chicken, zucchini or carrots for cucumbers, or halved cherry or grape tomatoes for sliced tomatoes. Say yes to this tomato and cucumber salad.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 11

Ingredients

5 tablespoon olive oil
1 - 1.25 pound chicken breast tenders
Salt
Ground black pepper
0.25 cup cider vinegar or white wine vinegar
1 tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut into thin ribbons
2 tomatoes, sliced
0.5 cup pitted green olives, halved and/or sliced
4 ounce feta cheese, crumbled (optional)

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.

Nutrition Facts : Calories 336 kcal, Carbohydrate 7 g, Cholesterol 73 mg, Protein 25 g, SaturatedFat 3 g, Sodium 569 mg, Sugar 4 g, Fat 23 g, UnsaturatedFat 18 g

GRILLED CHICKEN WITH AVOCADO CUCUMBER SALAD

Grilled Chicken with Avocado Cucumber Salad image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 13

Ingredients

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 CUCUMBER SALAD

Grilled Chicken Cucumber Salad image

"I often increase this quick and light yet nourishing grilled salad to serve company," notes Patricia Vatta of Norwood, Ontario.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1/2 cup cucumber ranch salad dressing
1/4 teaspoon dill weed
2 boneless skinless chicken breast halves (6 ounces each)
1 medium apple, cored and cut into 1/4-inch rings
2 cups mixed salad greens
1-1/4 cups sliced cucumber

Steps:

In a small bowl, combine salad dressing and dill. Pour 1/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Refrigerate remaining dressing. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6 minutes on each side or until a thermometer reads 170°. Keep warm., Brush 1 tablespoon dressing over apple rings; grill for 1 minute on each side. Divide salad greens and cucumber between two serving plates. Slice chicken; arrange chicken and apple rings over greens. Serve with remaining dressing.

Nutrition Facts : Calories 356 calories, Fat 15g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 551mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 36g protein.

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

Ingredients

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

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.