Ingredients
Salad:
- 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
Grilled Chicken:
- 4 chicken paillards (scaloppini), about 4 ounces each
- Olive oil spray
- Freshly ground black pepper
Directions
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.
Per Serving: Calories: 203; Total Fat: 5 grams; Saturated Fat: 1 grams; Protein: 29 grams; Total carbohydrates: 10 grams; Sugar: 6 grams Fiber: 2 grams; Cholesterol: 66 milligrams; Sodium: 745 milligrams
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By Jenny Allan
on July 06, 2011
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Very Good and Easy ! (A little too easy to prepare for the delicious taste I also added a little lemon zest and red onion. Great summer side dish!
By jjsnani_12018078
PHOENIX, 41
on March 28, 2011
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Excellent with the chicken......not a red meat eater, but that also sounded like it would work well. Light and delicious!
By pinnaclebabixx_...
scottsdale, 41
on February 25, 2010
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I made the tomato-cucumber salad with steak instead of chicken tonight, and it was excellent! The only thing I did was I used 1 pepporcinni instead of 3. Also I didnt use a whole tablesoon of dill, I did about 3 shakes , which was probably closer to a teaspoon. I'v never tried dill before so wanted to use it lightly at first. The salad came out very good though!! It's tangy and sweet and just yum! It went great with out cubed steak which we marinated it in balsalmic vinegar, oil, garlic powder, and S&P. Would definitely reccomend this for anyone to try!
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