Grilled Chicken Potatoes W Tomato Cucumber Salad 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:

• Prepare a medium-high gas range or charcoal grill fire.
• Put the potatoes in a 3-quart saucepan of well-salted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes.
• Shake the oil, lemon zest and juice, anchovies, garlic paste, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a jar with lid.
• Drain potatoes, transfer to large bowl, and toss with 3 Tbs. of the vinaigrette.
• Toss chicken in a medium bowl with 3 Tbs. vinaigrette, 1/2 teaspoons salt, and 1/8 teaspoons pepper.
• Arrange the chicken on one side of the grill grate and transfer potatoes to foil with a slotted spoon. Cover the grill and cook, turning the chicken and potatoes after about 5 mins., until the chicken is just cooked through and the potatoes are browned, 10 to 12 minutes. Let the chicken rest 5 minutes before slicing.
• Meanwhile, in a medium bowl, combine the cucumber, tomatoes, herbs (minced to make 1/4 c.), 2 Tbsp. of vinaigrette, and salt and pepper to taste.
• Slice the chicken, arrange on dinner plates, and drizzle with the remaining vinaigrette. Serve with potatoes and the cucumber salad.

Steps:

• 1. In between 2 large sheets of plastic wrap, pound out 1 breast with the flat side of a meat mallet, until it becomes a thin piece, about 1/4- to 1/2-inch thick. Repeat with the rest of the chicken.
• 2.Heat a grill pan or preheat an outdoor grill to medium-high. Brush chicken breasts lightly with olive oil and season with coriander, salt, and black pepper to taste. Grill chicken, in batches if necessary, turning once, until cooked through, about 2 minutes per side.
• 3. Toss cucumber, tomatoes, onion, tarragon, lemon zest and juice, salt, and cayenne pepper in a serving bowl. Halve and pit avocado; press a knife into pit, twist, and lift out. Score flesh using a knife, and use a spoon to scoop it from skins and into salad; toss gently to combine. Serve chicken topped with salad.

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.