Best 5 Grilled Chicken With Tomato Cucumber Salad Recipes

**Grilled Chicken with Tomato Cucumber Salad: A Refreshing Summer Meal**

In the realm of culinary delights, where flavors dance and textures intertwine, there's a dish that captures the essence of summer's bounty: Grilled Chicken with Tomato Cucumber Salad. This tantalizing combination of grilled chicken, bursting with smoky goodness, and a vibrant salad of fresh tomatoes, crisp cucumbers, and tangy dressing is a symphony of flavors that will tantalize your taste buds and leave you craving more. Prepare to embark on a culinary journey as we delve into the depths of this delectable dish, exploring its ingredients, techniques, and the vibrant flavors that make it a summertime favorite. From the zesty dressing that elevates the salad to the succulent chicken grilled to perfection, this recipe promises a culinary experience that will transport you to a realm of pure gastronomic bliss. So, gather your ingredients, fire up the grill, and let's embark on a culinary adventure that will leave you refreshed, satisfied, and utterly delighted.

Here are our top 5 tried and tested recipes!

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

Ingredients

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

GRILLED CHICKEN WITH AVOCADO CUCUMBER SALAD

Grilled Chicken with Avocado Cucumber Salad image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 13

Ingredients

4 boneless and skinless chicken breasts, about 2 pounds
1 tablespoon extra-virgin olive oil
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1 Kirby cucumber with peel, coarsely chopped
1 cup grape or cherry tomatoes and/or yellow pear tomatoes, halved
1/4 red onion, diced
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon zest (about 1/2 lemon)
Freshly squeezed juice half a lemon (1 to 2 tablespoons)
1/2 teaspoon kosher salt
Pinch cayenne pepper
1 ripe Hass avocado

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.

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH

Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish image

Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes, red onion, and cherry tomatoes-steep in a vinegary mix until they're lightly pickled. Fresh mint leaves give the dish an herbal fragrance and finish.

Provided by Martha Stewart

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

Number Of Ingredients 13

Ingredients

1/4 cup white-wine vinegar, plus more to taste
1/4 cup water
1 teaspoon sugar
2 garlic cloves, smashed
1 small jalapeno chile, stem, ribs, and seeds removed (optional), quartered
Coarse salt and freshly ground pepper
1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
5 radishes, very thinly sliced
8 ounces cherry tomatoes, halved, or quartered if large
1 small red onion, cut into 1/4-inch dice
6 boneless, skinless chicken breast halves (2 pounds)
Vegetable oil, for grill
1 cup fresh mint, torn into 1/2-inch pieces, plus sprigs for garnish

Steps:

Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

CHICKEN SALAD WITH TOMATOES AND CUCUMBER

Chicken Salad with Tomatoes and Cucumber image

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

Ingredients

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

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

Tips:

For the best grilled chicken, use boneless, skinless chicken breasts or thighs. You can also use chicken tenderloins or wings.
To make sure the chicken is cooked evenly, pound it to an even thickness before grilling.
Season the chicken with your favorite spices and herbs. Some good options include garlic powder, onion powder, paprika, cumin, and chili powder.
Grill the chicken over medium heat for about 8-10 minutes per side, or until it is cooked through.
While the chicken is grilling, make the tomato cucumber salad. Simply combine chopped tomatoes, cucumbers, red onion, and parsley in a bowl. Dress the salad with olive oil, vinegar, salt, and pepper.
Once the chicken is cooked, serve it with the tomato cucumber salad. You can also add additional toppings, such as grilled vegetables, avocado, or feta cheese.

Conclusion:

This grilled chicken with tomato cucumber salad is a healthy and delicious meal that is perfect for a summer cookout. The chicken is juicy and flavorful, and the salad is refreshing and light. This recipe is also easy to make, so it's perfect for busy weeknights.