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Cumin Crusted Chicken Salad

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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 servings

PREP

20 min

COOK

20 min

READY

40 min

Here’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

¼ 59
CUP ML TOMATOES
chopped
3 45
TABLESPOONS ML CUCUMBERS
chopped, peeled
3 45
TABLESPOONS ML GREEN BELL PEPPER
chopped
1 15
TABLESPOON ML RED ONIONS
chopped
1 1
EACH EACH JALAPEÑO PEPPER
chopped *
1 15
TABLESPOON ML CUMIN
ground
1 5
TEASPOON ML BLACK PEPPER
4 4
EACH EACH BONELESS CHICKEN BREAST
4 ounces each
1 15
TABLESPOON ML RED WINE VINEGAR
1 237
CUP ML CHERRY TOMATOES
oprional
¼ 59
CUP ML BASIL
chopped, optional *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 187 17% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 76mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 57g
Vitamin A 11% Vitamin C 28%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 
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