Gourmet Cucumber Chicken Salad Recipes

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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



Cucumber Chicken Salad Sandwiches image

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

1 cup cubed cooked chicken breast
1/3 cup chopped seeded peeled cucumber
1/4 cup fat-free mayonnaise
1/4 teaspoon salt
1/8 teaspoon dill weed
2 lettuce leaves
4 slices tomato
2 sandwich buns, split

GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 12



Grilled Chicken with Tomato-Cucumber Salad image

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

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

CHICKEN SALAD WITH TOMATOES AND CUCUMBER

This Chicken Salad with Tomatoes and Cucumber is made with low-fat yogurt. It's a healthy alternative, and is brimming with beneficial bacteria that aid digestion. Choose whole-wheat pita bread over refined-white versions for additional fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 12



Chicken Salad with Tomatoes and Cucumber image

Steps:

  • Place yogurt in a fine sieve set over a small bowl. Let drain for 30 minutes. Combine tomatoes and cucumber in a medium bowl, and sprinkle with 1/2 teaspoon salt. Toss to coat, and let stand for 30 minutes.
  • Meanwhile, preheat oven to 450 degrees. Sprinkle 1 teaspoon salt on both sides of chicken; season with pepper, and transfer to a rimmed baking sheet. Bake until chicken registers 160 degrees on an instant-read thermometer, 20 to 25 minutes. Let stand until cool enough to handle. Shred chicken into 1-inch chunks, and let cool completely.
  • Drain tomato-cucumber mixture. Add drained yogurt, chicken, lemon juice, garlic, and remaining 1/2 teaspoon salt. Season with pepper, and stir.
  • Grill or toast pitas, fill with romaine, and divide chicken salad evenly among all halves. Top with herbs.

Nutrition Facts : Calories 169 g, Cholesterol 26 g, Fiber 4 g, Protein 15 g, Sodium 495 g

1/2 cup plain low-fat yogurt
2 medium tomatoes (6 ounces each), quartered, seeded, and cut into 1-inch chunks
1/2 English cucumber (8 ounces), cut into 1-inch chunks
2 teaspoons coarse salt
2 boneless, skinless chicken breast halves (6 ounces each)
Freshly ground pepper
1 tablespoon fresh lemon juice
1 garlic clove, minced (1 1/2 teaspoons)
4 whole-wheat pitas, halved crosswise
1 small head romaine lettuce (1 pound), leaves separated and torn if large
1/3 cup fresh mint
1 tablespoon fresh oregano

GOURMET CHICKEN SALAD

This isn't your typical chicken salad. The sweetness of the seedless grapes, the lightness of the whipping cream, the crunch of the nuts and the dried fruit make a perfect complement to this chicken salad. It's just like chicken salad you would expect to find at a fancy restaurant, but it's super easy to make. I like to eat this with crackers as much as I like eating it as a sandwich. Revised 6/13/16 to lower the salt content.

Provided by Crafty Lady 13

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9



Gourmet Chicken Salad image

Steps:

  • In a medium bowl, whip cream to soft peaks.
  • Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
  • Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.

2 1/2 cups cooked chicken, diced and chilled
1 cup chopped celery
1 cup seedless grapes, cut in half
1/4 cup dried cranberries
1/4 cup pecan halves, chopped or 1/4 cup slivered almonds
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1 cup mayonnaise
1/3 cup heavy whipping cream

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