Cumin Crusted Chicken Salad
Submitted by LadyMyst
Cumin-crusted chicken breasts seared in cast iron, sliced over a fresh tomato, cucumber, and jalapeno salad with a warm red wine vinegar dressing. A high-protein, low-fat dinner in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minHere’s the move: rub chicken breasts with a bold cumin-and-pepper crust, sear them hard in a cast iron skillet, then use those gorgeous pan drippings to make a warm vinegar dressing right in the same pan.
The fresh vegetable salad underneath is all crunch and bite. Chopped tomatoes, cucumber, green pepper, red onion, and jalapeno get tossed in that warm dressing so everything wilts just slightly and soaks up the smoky, earthy flavors from the chicken.
Slice the chicken thin on the bias, fan it over the salad, and you’ve got a plate that looks like a restaurant turned it out.
Forty minutes, one skillet, and barely any cleanup.
Pro Tips
- Get that cast iron screaming hot before the chicken goes in. You want a dark, cumin-scented crust, not a pale, steamed surface.
- Deglaze the pan drippings with the vinegar while the skillet is still hot. Those browned bits on the bottom are pure flavor.
- Let the chicken rest 5 minutes before slicing so the juices stay in the meat instead of flooding the plate.
Ingredients
Directions
Combine tomatoes, cucumber, green pepper, red onion and jalapeno pepper in a small bowl and set aside.
Combine cumin and pepper.
Rub all sides of chicken breasts with this.
Place a large caast iron skillet over medium high heat until hot.
Add chicken and cook 6 Min on each side OR until tender. Remove from skillet, reserving drippings in skillet. Set chicken aside. Add vinegar to pan drippings and cook 2 min, stirring constantly. Pour over reserved vegetable mixture, tossing well. Thinly slice each chicken breast diagonally across grain and arrange on individual serving plates. Serve with reserved vegetable mixture. Garnish each serving with cherry tomatoes and basil.
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