This is a simple cucumber salad that I serve with grilled Mediterranean Chicken. It is a great meal for lunch or a healthy supper. The vinaigrette is used for two purposes: the salad dressing and the chicken marinade. (I add a few additional ingredients to the vinaigrette for the chicken  marinade.) Doc says this is the best vinaigrette and chicken he has ever tasted! Enjoy!

Mediterranean Cucumber Salad with Vinaigrette and Grilled Mediterranean Chicken

Vinaigrette

4 Tablespoons red wine vinegar
4 tablespoons freshly squeezed lemon juice
2 tablespoon finely snipped chives
2 teaspoon dried oregano leaves
2 teaspoons minced garlic
2 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
8 tablespoons olive oil

Add all ingredients to a mason jar, screw on lid, then shake to combine. You will use half of the vinaigrette for the Cucumber Salad and add additional ingredients to the other half of the vinaigrette for the chicken marinade. 

Mediterranean Cucumber Salad

2 English cucumbers
1 cup halved, multicolored grape tomatoes
2/3 cup pitted kalamata olives
1/2 cup crumbled feta cheese

Cut each English cucumber in half lengthwise, then cut each half lengthwise again. (You will have 4 strips per cucumber or 8 strips for 2 cucumbers.) Cut strips into 1-inch pieces. Pour into a large bowl. Top with tomatoes, olives, and feta cheese. To serve: divide Mediterranean Cucumber Salad into 4 portions. Drizzle with Vinaigrette. Top with grilled Mediterranean Chicken. Makes 4 servings.

Grilled Mediterranean Chicken

2 large chicken breasts
Half of Vinaigrette (See recipe above)
1/2 teaspoon onion powder
1 tablespoon minced garlic
1 teaspoon Italian seasoning

Cut each chicken breast in half to make a total of 4 pieces. Set aside. Shake the vinaigrette then pour half of the vinaigrette, onion powder, minced garlic and Italian seasoning into a gallon zip-top bag. Seal bag and squeeze to combine ingredients. Add chicken, remove air from bag, seal, then turn over several times to coat chicken with marinade. Place in refrigerator and marinate 1 to 24 hours. Remove from refrigerator. Let chicken sit on kitchen counter for 30 minutes before grilling. Place chicken on preheated grill. Discard marinade. Cook until internal temperature is 165ºF. Remove from grill. Plate and cover with foil. Let chicken rest 10 minutes before cutting. Serve with Mediterranean Cucumber Salad and reserved Vinaigrette.

Published in The News and Neighbor on February 2, 2022.