Cucumber Dressing Recipes Recipe For Chicken Recipe For Zucchini

CHICKEN, TOMATO, AND CUCUMBER SALAD

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.

BAKED CHICKEN AND ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
• Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

CREAMY CUCUMBER DRESSING

Steps:

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

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.

CUCUMBERS WITH DRESSING

Steps:

• In a large bowl, mix first four ingredients; toss with cucumbers. Refrigerate, covered, 2 hours.

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.

CUCUMBERS WITH DRESSING

Steps:

• Stir mayonnaise, vinegar, sugar, and salt together in a large bowl until smooth; fold sliced cucumbers into the mayonnaise mixture. Cover bowl with plastic wrap and refrigerate at least 2 hours. Serve chilled.

CREAMY CUCUMBER DRESSING

Steps:

• Place all ingredients in a blender.
• Process until well blended.
• Place in an air tight container in the refrigerator until ready to use.
• ~NOTE~ Fresh herbs can be used if you have them available. Amounts - 2 T. fresh dill, 2 T. fresh chives, and 2 T. fresh parsley.

ZUCCHINI CUCUMBER SALAD

Steps:

• Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

CUCUMBERS WITH EASY DRESSING

Steps:

• In a bowl, combine mayonaisse, sugar, vinegar and salt by using a whisk (blend this well).
• Add cucumbers and stir to coat.
• Cover and refrigerate for 2 hours.

COLD RICE NOODLE SALAD WITH CHICKEN, HERBS, AND CUCUMBERS

Steps:

• Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
• Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
• Do Ahead
• Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.