Cucumber Dressing Recipes Recipe For Chicken Recipe For Chicken

CHICKEN CUCUMBER PITAS

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.

CHICKEN WITH CUCUMBER SAUCE

Steps:

• In a large resealable plastic bag, combine the cornmeal, mustard, nutmeg, cayenne pepper and seafood seasoning if desired. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large saucepan, combine the sauce ingredients; cook over low heat until heated through. Serve with chicken.

CHICKEN SALAD WITH CUCUMBER AND HONEY-MUSTARD DRESSING RECIPE

Steps:

• In a large glass or stainless-steel bowl, whisk together the lime juice, mayonnaise, mustard, salt and black pepper
• Add the oil slowly, whisking
• In a medium glass or stainless-steel bowl, toss the chicken, cucumber, bell pepper, onion, mango and tarragon with half the dressing
• Toss the greens into the remaining dressing
• Put the greens on plates and top with the chicken salad
• Notes: The skin of a ripe mango is yellow and red, and its flesh yields to gentle pressure
• If you purchase a mango that is underripe (green and firm), put it in a paper bag and keep it at room temperature to ripen
• Once the mango is ripe, you can refrigerate it for a couple of days before using
• Wine Recommendation: Very often, ripe rieslings from Germany's warm Pfalz region taste of tropical fruits, including mangoes
• This, along with their racy acidity, relatively light body, and low alcohol, makes them delightful sidekicks for cool summer salads
• This, along with their racy acidity, relatively light body, and low alcohol, makes them delightful sidekicks for cool summer salads

CUCUMBER RANCH CHICKEN SKEWERS

Steps:

• In a large bowl, add the chicken, lemon juice, and olive oil. Toss to coat. Cover and refrigerate for 30 minutes. Preheat the grill. Remove the chicken from the marinade and cut into 1-inch pieces. Discard the used marinade. Arrange the chicken on four wooden skewers alternating with the red onion. Grill the skewers for 5 to 7 minutes on each side or until the chicken is crispy and an internal temperature of 165°F has been reached. Remove the chicken and onion from the skewer and place it into a pita and then top with tomatoes. Repeat this 3 more times with the remaining skewers. Drizzle each pita with 2 tablespoons of Hidden Valley® Original Ranch® Cucumber Dressing. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90°F).

BUFFALO CHICKEN APPETIZER WITH CUCUMBER RANCH DRESSING

Steps:

• Preheat oven to 350 degrees F.
• Cut chicken breast into 2 to 3-ounce strips. Coat chicken with flour.
• Bake for 7 minutes. Dip chicken in red hot sauce and bake for 12 more minutes. Serve with Cucumber Ranch Dressing.
• Mix all ingredients together and refrigerate 4 hours.

CHICKEN WITH MANGO-CUCUMBER SALSA

Steps:

• For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.

GREEK CHICKEN AND CUCUMBER SAUCE

Steps:

• Combine marinade ingredients and pour over chicken.
• Marinate in the fridge for up to 24 hours.
• Remove chicken from marinade and grill over medium heat for 5 -7 minutes per side.
• Serve with rice, or oven roasted potatoes, and cucumber sauce.
• Makes 4 servings.
• Tip: The marinade can also be used on strips of chicken.
• After marinating, thread the strips onto skewers and grill for 5 - 7 minutes per side.
• CUCUMBER SAUCE:.
• In a strainer mix cucumber and salt and set aside for at least 15 minutes.
• Squeeze excess liquid from cucumber.
• Blend grated cucumber with remaining sauce ingredients and refrigerate until needed.
• Serve with Greek Chicken.
• Tip: If you don't have a strainer put cucumber and salt in a double layer of paper coffee filters.
• Gently squeeze the excess liquid out of the mixture.

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Steps:

• Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
• Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
• Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
• Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

CREAMY CUCUMBER DRESSING

Steps:

• In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.

CHICKEN DRESSING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring the chicken broth to a boil.
• In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
• Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
• To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
• Bake in preheated oven for 1 hour, or until set and well browned.

CHICKEN BREASTS IN CUCUMBER AND LEMON SAUCE

Steps:

• Placed prepared cucumbers in colander.
• Sprinkle with salt and toss.
• Let drain 1 hr then pat cucumbers dry with paper towel.
• Melt 3 tablespoons butter in heavy skillet over medium heat.
• Add cucumbers and saute until light brown.
• Set aside In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste.
• Set aside.
• Place remaining 1/2 cup flour in shallow baking dish.
• Add white pepper and season with salt.
• Coat chicken with flour mixture.
• Shake off excess.
• Melt remaining 3 tablespoons butter with oil in another heavy skillet over high heat.
• Add chicken breasts and saute until brown, about 2 minutes per side.
• Add 1/2 cup stock.
• Reduce heat to medium, cover and simmer until chicken is cooked through, about 4 minutes.
• Remove chicken to platter.
• Add remaining 1/2 cup stock to same skillet.
• Increase heat to high and boil until reduced to 1/4 cup, about 3 minutes.
• Add cream and bring to boil.
• Whisk in flour/butter paste.
• Return mixture to boil, stirring constantly.
• Reduce heat and simmer until thickened to sauce consistency, stirring frequently, about 2 minutes.
• Stir in lemon juice and 1 tablespoon dill.
• Season to taste with salt and white pepper.
• Add chicken and cucumbers to sauce and heat through.
• Transfer chicken to plates.
• Spoon sauce and cucumbers over chicken.
• Sprinkle with remaining 1 tablespoon dill.

CHICKEN WITH CUCUMBERS

Steps:

• In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly., Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear. , Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.

CURRY CHICKEN AND CUCUMBER SALAD

Steps:

• Whisk together mayo, curry powder, vinegar, onion, cinnamon, and salt and pepper in large bowl.
• Add chicken and celery and toss well.
• Place cucumber slices around salad before serving.
• NOTE: Can be chilled in fridge for up to two days.