Marinated Chicken with Cucumber-Mint Salad

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When seasoned chicken is paired with a creamy cucumber salad, magic happens. That’s exactly what this Marinated Chicken with Cucumber-Mint Salad is; magic.

Marinated Chicken with Cucumber-Mint Salad | www.takingonmagazines.com | Marinated Chicken with Cucumber-Mint Salad wraps up the best of summer in a quick, easy and delicious meal.

I was taking to a friend of mine yesterday and she mentioned the fact that even though she has a dishwasher, she never uses it, opting to put soapy water in the sink and clean the meal’s remains that way instead. She does so because everyone in her household eats in their own time, as they’re able to grab a bite, so [according to her] it’s easier to clean up one thing at a time.

Me? I’m all about letting machinery do the heavy lifting. Even on days when we don’t eat together, I’d much rather put the plates and glasses in the dishwasher, one item at a time, until it’s full and we can run it instead of messing with washing things by hand.

When the zombie apocalypse hits and we’re without power, I’ll be in the market for a good dish washer. Applications being taken in advance.

The Process

Meals like this are great for keeping the clean-up down. I was able to pull everything together using just a bowl for the salad and the skillet for the chicken. I’m loving that level of simplicity.

I combined the marinade ingredients in a big zip top bag, added the chicken and put it in the fridge while I made the salad, which was a simple job of slicing cucumber and mixing the rest of the ingredients together (I did press my garlic instead of mince it so I wouldn’t be biting into bits of it).

Once that was done, I sliced my onion and added it to my preheated skillet. Five minutes later it was softened and I was able to add the chicken. Wham, bam, thank you ma’am, and my quick, easy dinner was ready.

The Verdict

Delicious! The marinade on the chicken is pretty fantastic, especially when paired with the fresh cucumber salad. I wouldn’t bother cutting up the pita bread though. I did that because that’s how it showed in the magazine’s photo, but I’d rather stuff the chicken and salad into the pocket and eat it that way (saves on cleaning plates too).

Doug agreed that the meal was really tasty. Sophie liked the salad but wasn’t overly fond of the chicken. Though I’d say that’s more because she’s on an anti-chicken kick more than because she didn’t like the flavor. She’s eleven now, so who can say.

What I’d Do Different Next Time

I might add a teaspoon of chopped fresh dill to the cucumber salad.

The Cost

Pita bread; $3.49
English cucumber: $1.50
Greek yogurt: $1.25
Lemon: $1.29
Red onion: $1.59
Mint: $2.49
Chicken tenderloins: $5.99

Total: $17.60

Marinated Chicken with Cucumber-Mint Salad

Marinated Chicken with Cucumber-Mint Salad
 
Prep time
Cook time
Total time
 
Reviewed by:
Recipe type: Main Dish
Cuisine: American
Serves: 4
Ingredients
  • 4 pieces pita bread
  • 1 English cucumber, halved and thinly sliced
  • ¼ cup Greek or regular yogurt
  • 2 teaspoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • Marinated chicken, cut into 1-inch pieces
  • ¼ cup fresh mint leaves

MARINATED CHICKEN
  • 1½ pounds chicken tenderloins
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
Instructions
  1. In a large bowl, toss chicken tenderloins with garlic, cumin, 2 tablespoons lemon juice, and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Cover and refrigerate for later use.
  2. Preheat oven or toaster oven to 350 degrees. Wrap pitas in foil. In a medium bowl, combine cucumber, yogurt, and lemon juice; season with salt and pepper.
  3. In a large skillet, heat 1 tablespoon oil over medium-high. Add onion, season with salt and pepper, and cook until softened, about 5 minutes. In batches, add chicken and cook until browned, 2 to 4 minutes per side (adding 1 tablespoon oil for second batch).
  4. Meanwhile, bake pitas until warm, about 5 minutes. Stir mint into cucumber salad. Serve chicken with pitas and salad.
What I'd Do Different Next Time
I might add a teaspoon of chopped fresh dill to the cucumber salad.

 

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