CUCUMBER CHICKEN ROLL-UPS
Easy to make cucumber roll-ups filled with a chicken mixture topped with crunchy Snack Factory® Pretzel Crisps®.
Provided by bd.weld
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 20m
Yield 15
Number Of Ingredients 9
Steps:
- Slice cucumber halves lengthwise with a mandoline or knife into 1/8 inch thick long slices
- Mix chicken, Neufchatel cheese, mayonnaise, green onions, tomato, red pepper flakes, and garlic salt together until well blended.
- Lay cucumber slices flat on a work surface. Spoon two teaspoons chicken mixture on bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory® Pretzel Crisp® about halfway down into the chicken mixture.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 12.7 g, Cholesterol 20.6 mg, Fat 4 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 346.5 mg, Sugar 0.5 g
ASIAN-INSPIRED CUCUMBERS WITH A KICK
Get a taste of the Orient with these quick and easy cucumbers which have nice presentation and a little kick of heat to make them interesting. Serve as a side salad or a main course by adding some chicken or grilled shrimp.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk rice vinegar, lime juice, honey, ginger, peanut butter, garlic, sesame oil, red pepper flakes, and sriracha sauce together in a small bowl to make dressing.
- Slice red onion into spirals with a spiralizer fitted with a straight-flat blade. Spiralize cucumbers into thin, curly ribbons; snip into serving-size lengths with kitchen shears or a knife. Transfer to a shallow bowl.
- Drizzle dressing over onion and cucumbers; mix gently to combine. Garnish with peanuts and jalapeno pepper.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 10.8 g, Fat 3.6 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 72.5 mg, Sugar 5.8 g
CHICKEN WITH CUCUMBERS
Although most often eaten raw, cucumber can also be enjoyed cooked in recipes like this. This interesting chicken dish has an irresistible fresh flavor.-Angela Avedon, Mooresville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4-6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 442 calories, Fat 28g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 531mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
ASIAN CUCUMBER AND PEANUT SALAD
A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is.
Provided by tammyn316
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
- Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 12.5 g, Fat 10.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 438.1 mg, Sugar 4.5 g
LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD
Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.
Provided by Julie Hubert
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 46m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g
CHICKEN BREASTS IN CUCUMBER AND LEMON SAUCE
A lot of steps but certainly worth the effort for a special dinner. I believe the recipe originally came from BonAppetit. Prep time does not include draining the cucumbers.
Provided by BoxOWine
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 457.6, Fat 30.8, SaturatedFat 18.3, Cholesterol 158.4, Sodium 223.2, Carbohydrate 14.4, Fiber 0.9, Sugar 2, Protein 30.9
CUCUMBERS WITH A KICK
as a kid i was introduced to cucmbers in vinegar but the vinegar taste is far too bitter and unpleasant to me and by tweaking the recipe i have found myself to eat 1-3 whole cucumbers at a time.
Provided by cuteandbublee
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- peel cucumber.
- add into a storage container ( i use ziplock)
- seed lemon squeezing all juices into storage container and as much pulp as desired ( microwave lemon 10 seconds and roll to extract all the juice)
- add salt ( and if desired your chili powder)
- place lid on container and shake
- eat immediatly
- OR leave in fridge a day or so and by all means drink the juice!
COOL CUCUMBER CHICKEN
My husband really likes chicken, so when I need a delicious dish for a picnic, this is what I make. -Andria Barosi-Stampone, Randolph, New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Brush both sides of chicken with oil. Broil 5 in. from the heat or grill over medium heat, for 5-7 minutes on each side or until a thermometer reaches 170°. Meanwhile, in a small bowl, combine the remaining ingredients. Serve sauce with chicken.
Nutrition Facts : Calories 256 calories, Fat 12g fat (0 saturated fat), Cholesterol 75mg cholesterol, Sodium 134mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SOY-GLAZED CHICKEN BREASTS WITH PICKLED CUCUMBERS
The pan-steam method used here ensures boneless, skinless chicken breasts cook quickly while staying moist. The technique works with water, but a flavorful mixture of soy sauce, honey, garlic and coriander infuses the chicken with even more flavor. Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you're back to a shiny sauce that can be drizzled. Rice is an obvious side, but the sliced chicken and pickled cucumbers are really good tucked inside flour tortillas, too.
Provided by Dawn Perry
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside while you make the chicken.
- In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
- In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)
- Add reserved marinade and 1/4 cup water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.
- Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes. Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro.
ASIAN-INSPIRED CUCUMBERS WITH A KICK
Get a taste of the Orient with these quick and easy cucumbers which have nice presentation and a little kick of heat to make them interesting. Serve as a side salad or a main course by adding some chicken or grilled shrimp.
Provided by lutzflcat
Categories Cucumber Salad
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk rice vinegar, lime juice, honey, ginger, peanut butter, garlic, sesame oil, red pepper flakes, and sriracha sauce together in a small bowl to make dressing.
- Slice red onion into spirals with a spiralizer fitted with a straight-flat blade. Spiralize cucumbers into thin, curly ribbons; snip into serving-size lengths with kitchen shears or a knife. Transfer to a shallow bowl.
- Drizzle dressing over onion and cucumbers; mix gently to combine. Garnish with peanuts and jalapeno pepper.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 10.8 g, Fat 3.6 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 72.5 mg, Sugar 5.8 g
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