GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 203 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 745 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams
CUCUMBER CHICKEN SALAD SANDWICHES
Dress up chicken salad with crunchy cucumber and dill for a summery sandwich that's ready in just 10 minutes. If you're watching salt, omit it from each handheld to save 295 mg per serving. -Eva Wright, Grant, Alabama
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms; top with chicken salad. Replace bun tops.
Nutrition Facts : Calories 350 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 930mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
SAUTEED HERBED CHICKEN SALAD
Provided by Jacques Pepin
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course
Time 20m
Yield Six servings
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons of the oil in a large skillet. Add the mushroom pieces and saute for about 1 minute. Add the corn and saute for another 2 minutes. Stir in 1/2 teaspoon each of the salt and pepper and set aside.
- Rub the chicken on both sides with the herbes de Provence and the remaining teaspoon each of salt and pepper. Sprinkle the remaining tablespoon of oil on top.
- Heat 1 large or 2 smaller heavy cast iron or thick aluminum skillets. When very hot, add the chicken and saute over high heat for about 2 to 2 1/2 minutes on each side. Remove from heat and set aside in the pan, covered, for 5 minutes. (This step is important to assure that the chicken will be tender; it will continue to cook in its own juices while you make the salad.)
- Place the dressing ingredients in a salad bowl and mix thoroughly. When ready to serve, add the lettuce and toss well. Divide among six plates and sprinkle the mushrooms and corn on top. Slice the chicken breasts and arrange them (along with any juices) around or on top of the salad. Serve immediately.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 832 milligrams, Sugar 6 grams, TransFat 0 grams
SAUTEED CHICKEN BREASTS WITH CUCUMBER SALAD
Make and share this Sauteed Chicken Breasts With Cucumber Salad recipe from Food.com.
Provided by meg_frei
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small skillet, cook the cumin seeds over moderate heat until fragrant, about 1 minute. Transfer to a work surface and let cool, then coarsely chop. In a large bowl, combine the cumin seeds with the cucumbers, cashews, scallions, lemon juice, 1/4 cup of the olive oil and the parsley; season with salt and pepper.
- Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the chicken breasts with salt and pepper and cook over moderately high heat until lightly browned, about 3 minutes. Reduce the heat to moderately low and continue cooking for 3 minutes. Turn and cook the chicken until browned on the other side and just cooked through, about 6 minutes longer. Thickly slice each chicken breast crosswise, mound the cucumber salad on top and serve.
Nutrition Facts : Calories 591.6, Fat 38.6, SaturatedFat 6.6, Cholesterol 98.7, Sodium 337.4, Carbohydrate 17.9, Fiber 2.2, Sugar 4.5, Protein 45.9
CHICKEN WITH CUCUMBER SAUCE
I've served this chicken to nearly all our friends and relatives, and it's been met with many "Mmmms!" I sometimes prepare extra sauce to serve over steamed fresh carrots.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 335 calories, Fat 22g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 291mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.
SAUTEED CHICKEN WITH CAPERS
A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.
- Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.
Nutrition Facts : Calories 401 g, Fat 24 g, Protein 41 g, SaturatedFat 8 g
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Cuisine AmericanEstimated Reading Time 1 minServings 4Total Time 25 mins
- In a large bowl, combine the cumin seeds with the cucumbers, cashews, scallions, lemon juice, 1/4 cup of the olive oil and the parsley; season with salt and pepper.
SAUTEED CHICKEN BREASTS WITH CUCUMBER SALAD RECIPE
From recipes.net
Cuisine AmericanCategory SauteedServings 4Total Time 25 mins
- In a large bowl, combine the cumin seeds with the cucumbers, cashews, scallions, lemon juice, 1/4 cup of the olive oil and the parsley; season with salt and pepper
SAUTéED CHICKEN BREASTS WITH CUCUMBER SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a small skillet, cook the cumin seeds over moderate heat until fragrant, about 1 minute. Transfer to a work surface and let cool, then coarsely chop. In a large bowl, combine the cumin seeds with the cucumbers, cashews, scallions, lemon juice, 1/4 cup of the olive oil and the parsley; season with salt and pepper.
- Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the chicken breasts with salt and pepper and cook over moderately high heat until lightly browned, about 3 minutes. Reduce the heat to moderately low and continue cooking for 3 minutes. Turn and cook the chicken until browned on the other side and just cooked through, about 6 minutes longer. Thickly slice each chicken breast crosswise, mound the cucumber salad on top and serve.
- Notes: Variations: Use the cucumber salad as an accompaniment for salmon or bluefish, or mix it with plain yogurt for a version of Indian raita.
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