Ingredients
1 tsp. cumin seeds
2 medium cucumbers (1 1/4 pounds)
1 c. roasted cashews
2 scallions
2 tsp. fresh lemon juice
1/4 c. plus 2 tablespoons extra-virgin olive oil
1/4 c. coarsely chopped flat-leaf parsley
Salt and freshly ground pepper
4 skinless
Preparation
Step 1In 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.Step 2Heat 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.Step 3Variations : Use the cucumber salad as an accompaniment for salmon or bluefish, or mix it with plain yogurt for a version of Indian raita.
Sliced, sautéed chicken breasts get a lively accompaniment in a refreshing, cumin-spiked cucumber and cashew salad.
