Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, cucumber salad w/ grilled chicken. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Cucumber Salad w/ Grilled Chicken is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Cucumber Salad w/ Grilled Chicken is something which I have loved my whole life. They are nice and they look wonderful.
Place each paillard on a plate and serve topped with the tomato. Arrange the chicken skin side down on the grill and top with a sheet of foil and a weighted heavy baking sheet. My favorite spin on keto-friendly chicken salad is by using grilled chicken breast.
To get started with this particular recipe, we must prepare a few ingredients. You can cook cucumber salad w/ grilled chicken using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cucumber Salad w/ Grilled Chicken:
- Take 3 cucumbers
- Get 4 Plum tomatoes
- Make ready 1/4 Red onion
- Take 2 grilled chicken cutlets
- Make ready 1 extra virgin olive oil
- Make ready 1 red wine vinegar
- Prepare 1 salt
- Take 1 ground black pepper
Place cucumber, mango, tomato and onion in a large bowl; toss with dressing. Brush chicken with oil; sprinkle with seasonings. A perfect side dish for a hot weather meal, this light and easy cucumber salad is an excellent accompaniment to seafood, chicken or grilled red meat. Paper-thin slices of cucumber are tossed in a light vinegar mixture and allowed to marinate for a few hours to deepen their flavor.
Steps to make Cucumber Salad w/ Grilled Chicken:
- Peel and slice cucumbers, cut tomatoes in wedges and take seeds out, and chop the onion. Then toss and mix in a bowl.
- Add a few splashes of red wine vinegar and olive oil. And add a few dashes of salt and pepper.
- Gently mix and let stand for about a half hour. Serve with grilled chicken on top and enjoy!
Cut the grilled bread into chunks and add to the tomato mixture, allowing bread to absorb some of the juice that has formed on the bottom of the bowl. Portion out the tomato-bread mixture onto individual plates. With summer cucumbers and tomatoes in season, I make this salad all the time. It's a great side dish to bring to a BBQ, picnic or backyard gathering, simply double (as pictured here) or triple the recipe. The best part about this salad is it takes just a few minutes to make, and because it uses canned chickpeas, there's no cooking.
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