Cucumber Chicken Salad
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil
3-4
boneless skinless chicken breasts (about 1 ½ lbs. total)
1 tsp.
Kowalski's Garlic Powder
1 tsp.
Kowalski's Cumin
½ tsp.
kosher salt, plus more to taste
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more to taste
1 ½ cups
full-fat plain Greek yogurt
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
2 tsp.
garlic paste
3
English cucumbers, peeled and seeded, cut into half-moon shapes about ¼" thick
¼ cup
thinly sliced red onion
¾ oz.
fresh mint leaves, chopped
¾ oz.
fresh dill fronds, chopped
Directions
- Preheat oven to 400°.
- Meanwhile, in a large ovenproof skillet, heat oil over medium-high heat.
- Season chicken with garlic powder, cumin, ½ tsp. salt and ¼ tsp. pepper.
- Add chicken to the pan; sauté until well browned on both sides (about 2 min. per side).
- Move pan to preheated oven; bake until chicken is done (about 10 min.).
- Cool chicken to room temperature.
- Cut cooled chicken into ½" dice; set aside.
- In a large mixing bowl, combine yogurt, lemon juice and garlic paste; season mixture to taste with salt and pepper.
- Add cucumbers, onion and chicken to the bowl; mix well.
- Add most of the herbs, reserving some for garnish; fold in.
- Garnish salad with reserved herbs; season with more salt and pepper to taste.
