Creamy Tomato And Cucumber Salad Recipe Recipe For Chicken

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.

CREAMY CUCUMBER AND TOMATO SALAD

Steps:

• Cut 3 tomatoes into 1" pieces, cut 2 cucumbers in half and slice and thinly slice 1/2 of the onion. Combine all of the prepared vegetables in a medium bowl.
• In a small bowl, combine 3 Tbsp of mayo, 2 Tbsp of sour cream, 1 pressed garlic clove and pepper. Mix well.
• Mix the dressing into the vegetables. Add salt to taste just before serving.

CREAMY CUCUMBER AND TOMATO SALAD

Steps:

• Combine cucumbers, tomatoes, onion, creamy salad dressing, sugar, salt, and black pepper in a salad bowl. If salad seems too sweet, add more salad dressing; if too tart, add more sugar. Chill before serving.

CREAMY TOMATO-CUCUMBER SALAD

Steps:

• In a bowl, combine cucumber, chopped tomato and onion; toss to combine.
• In another bowl combine sour cream, sugar, vinegar, dill and garlic powder (if using) mix well then pour over veggies, and toss to coat.
• Season with salt and pepper.
• Cover and chill until serving.

CREAMY CUCUMBER, RADISH, AND TOMATO SALAD

Steps:

• Combine mayonnaise, feta, chives, dill, lemon juice, salt, and pepper in a large bowl. Add radishes, tomatoes, cucumber, and onion and toss together.

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.