• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) cumin seeds

  2. 2 medium cucumbers (1 1/4 pounds) , peeled, seeded and quartered lengthwise and sliced

  3. 1/4 inch thick

  4. 1 cup(s) roasted cashews , halved lengthwise or coarsely chopped (4 1/2 ounces)

  5. 2 scallions , thinly sliced

  6. 2 teaspoon(s) fresh lemon juice

  7. 1/4 cup(s) plus 2 tablespoons extra-virgin olive oil

  8. 1/4 cup(s) coarsely chopped flat-leaf parsley

  9. Salt and freshly ground pepper

  10. 4 skinless , boneless chicken breast halves (6 ounces each)

Instructions Jump to Ingredients ↑

  1. In a small skillet, cook the cumin seeds over moderate heat until fragrant, about 1 minute. Transfer to a work surface and let cool, then coarsely chop. In a large bowl, combine the cumin seeds with the cucumbers, cashews, scallions, lemon juice, 1/4 cup of the olive oil and the parsley; season with salt and pepper.

  2. Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the chicken breasts with salt and pepper and cook over moderately high heat until lightly browned, about 3 minutes. Reduce the heat to moderately low and continue cooking for 3 minutes. Turn and cook the chicken until browned on the other side and just cooked through, about 6 minutes longer. Thickly slice each chicken breast crosswise, mound the cucumber salad on top and serve.

  3. Variations : Use the cucumber salad as an accompaniment for salmon or bluefish, or mix it with plain yogurt for a version of Indian raita.


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