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BUY NOW OXO Julienne Peeler, $10, amazon.com
Greek Cucumber Noodle Salad
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
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Yields:
4 serving(s)
Prep Time:
25 mins
Total Time:
45 mins
We're calling it: Cucumber noodles are the new zoodles. We love them even more because they're super refreshing and you don't have to cook them at all. If you don't have a zoodler (or even if you do!), we highly recommend using a julienne peeler to make the spaghetti-like noodles. It's pretty cheap to buy and way easier to use. Link to our favorite is below!
If you're not ready to hop on the cucumber noodle train, make our Caprese Zoodles instead!
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Ingredients
- 2
large seedless cucumbers
- 2 Tbsp.
extra-virgin olive oil
- 1 lb.
boneless skinless chicken breasts
- 1 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
- 1/2
lemon (optional)
- 1 cup
crumbled feta
- 1 cup
halved cherry tomatoes
- 1/2 cup
halved kalamata olives
- 2 Tbsp.
chopped dill
For the dressing
- 1/4 cup
extra-virgin olive oil
- 2 tsp.
red wine vinegar
- 1 tsp.
dried oregano
Red pepper flakes
Directions
- Step 1Use a julienne peeler (or spiralizer) to make long noodles. Set in colander to drain excess moisture.
- Step 2Meanwhile, make chicken: In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper, then add to skillet. Cook until golden and cooked through, about 8 minutes per side. Squeeze lemon juice over chicken and let rest 10 minutes before slicing.
- Step 3 Make dressing: In a small bowl, whisk together oil, vinegar, and oregano. Season with salt and red pepper flakes.
- Step 4 In a large bowl, combine cucumber noodles, chicken, feta, tomatoes, olives, and dill. Toss lightly with dressing.
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