Chicken With Tomato Cucumber Salsa Recipes

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.

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.

Steps:

• Preheat broiler.
• Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
• Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
• Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.
• Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
• Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.

Steps:

• In a small bowl, combine the oregano, cumin and corriander and 1/4 tsp of the salt. Rub the chicken with the spice mixture, drizzle with oil and cook in a non-stick skillet on medium heat.
• While the chicken is cooking, make the salsa : combine the tomato, cucumber, parsley, vinegar, pepper and remaining salt. Refrigerate salsa till chicken is done. After chicken is cooked, spoon salsa over chicken and serve.
• I actually made 10 times the amount of the spice mixture and put it in an extra salt shaker so when I make this chicken, I just shake a little of the spices on while it is cooking.

Steps:

• Mix the ingredients together right before serving. Also a great topping for broiled or grilled fish or poultry.

Steps:

• Heat grill to medium-high heat.
• Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with 1/3 cup dressing.
• Meanwhile, mix tomatoes, onions, jalapeno, lime zest and juice with remaining dressing.
• Serve chicken topped with salsa, avocado and cilantro.

Steps:

• In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
• In large non-stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
• Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
• Serve over cumin-rubbed chicken with whole grain couscous or rice, if desired.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.

Steps:

• 1. Heat the grill over medium flame, or coals.
• 2. While grill heats, toss together tomato, cucumber, onion, cilantro, lime juice and salt. Refrigerate for 30 minutes.
• 3. Brush chicken breasts with oil and grill until no longer pink; about 7-8 minutes per side. Also sprinkle garlic powder and pepper on chicken while grilling.
• 4. Drain salsa if necessary and serve chicken.