Simple Cucumber Tomato Salad Recipe Recipes Recipe For Chicken

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CHICKEN TOMATO CUCUMBER SALAD RECIPE



Chicken Tomato Cucumber Salad Recipe image

This chicken tomato cucumber salad is a super refreshing, healthy and nutritious meal. The good news is the chicken is flavorful enough that you probably won't need a salad dressing. Plus, you can meal-prep a large batch of this on the weekend to enjoy over the next few days.

Provided by Nart

Categories     Appetizer     Main Course     Side Dish

Time 1h10m

Number Of Ingredients 7

12.35 ounces chicken breast
1 teaspoon oyster sauce
1 1/2 teaspoon soy sauce
1 teaspoon black soy sauce
1 teaspoon ground white pepper
2 cucumber
1 cup grape tomatoes

Steps:

  • Marinate the chicken in a bowl with the oyster sauce, soy sauce, black soy sauce and ground white pepper. Set aside for 30 minutes.
  • Preheat your convection oven at 437°F or 225°C.
  • Spiralize the cucumber into ribbons with a handheld spiralizer or a Paderno spiralizer, using the straight blade. Then, place in a salad bowl.
  • Halve all of the tomatoes and add them to the salad bowl. Toss the cucumber and tomatoes together. (If meal-prepping, keep the cucumber and tomatoes separately in individual airtight containers.)
  • Transfer the cucumber and tomatoes to serving dishes and set aside in the refrigerator.
  • Cook the chicken in the oven on a grilling rack for about 30 minutes.
  • Cut the chicken into bite-sized pieces and top the salad with them.
  • Enjoy the chicken tomato cucumber salad on its own or with your preferred salad dressing if needed.

Nutrition Facts : Calories 256 kcal, ServingSize 1 serving

CHICKEN, TOMATO AND CUCUMBER DINNER SALAD



Chicken, Tomato and Cucumber Dinner Salad image

Chicken, Tomato and Cucumber Salad is a winner, winner chicken dinner that the whole family will like. It's lightly dressed, refreshing, easy, fast, healthy and veggie-centric. That hits all the marks for a perfect all-year recipe!

Time 25m

Yield Serves 4

Number Of Ingredients 11

5 tablespoons olive oil, divided
1-1 1/4 pounds boneless skinless chicken breast tenders (or I used thin-sliced breast fillets)
1/4 teaspoon salt, plus more to taste
1/4 teaspoon ground pepper, plus more to taste
1/4 cup cider vinegar or white-wine vinegar
1 tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut in thin ribbons
2 tomatoes, sliced
1/2 cup pitted green olives, halved and/or sliced (I used Kalamata olives)
4 ounces feta cheese (optional)

Steps:

  • Cook the chicken: Heat 1 tablespoon oil in a large skillet over medium heat. Lightly sprinkle chicken with salt and pepper to taste. Add the chicken to the pan and cook, turning once, until no pink remains, 8-10 minutes. Remove from pan onto a cutting board.
  • Make the dressing: In a screw-top jar, combine the remaining 4 tablespoons oil, vinegar, thyme, sugar and 1/4 teaspoon each salt and pepper; shake to combine.
  • Assemble the salads: On 4 dinner plates or wide shallow bowls, arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta (if using). Drizzle the vinaigrette over the salads.
  • Serves 4.

CHICKEN, TOMATO, AND CUCUMBER SALAD



Chicken, Tomato, and Cucumber Salad image

Substitute fish for chicken, zucchini or carrots for cucumbers, or halved cherry or grape tomatoes for sliced tomatoes. Say yes to this tomato and cucumber salad.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 11

5 tablespoon olive oil
1 - 1.25 pound chicken breast tenders
Salt
Ground black pepper
0.25 cup cider vinegar or white wine vinegar
1 tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut into thin ribbons
2 tomatoes, sliced
0.5 cup pitted green olives, halved and/or sliced
4 ounce feta cheese, crumbled (optional)

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.

Nutrition Facts : Calories 336 kcal, Carbohydrate 7 g, Cholesterol 73 mg, Protein 25 g, SaturatedFat 3 g, Sodium 569 mg, Sugar 4 g, Fat 23 g, UnsaturatedFat 18 g

TOMATO CUCUMBER SALAD



Tomato Cucumber Salad image

A simple, refreshing salad that accompanies any type of food.

Provided by Sowmya

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

2 tomatoes, chopped
1 cucumber, peeled and diced
1 onion, chopped
1 tablespoon lemon juice
salt to taste
ground black pepper to taste

Steps:

  • Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

Nutrition Facts : Calories 31.3 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 3.2 g

GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD



Grilled Chicken with Tomato-Cucumber Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 12

1 clove garlic
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon)
1 cup pear tomatoes, sliced in rounds
1 kirby cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper

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 AND TOMATO SALAD



Cucumber and Tomato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/2 English or seedless cucumber, diced
2 vine-ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

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