Cucumber Chicken Salad

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
  1. Preheat oven to 400°.
  2. Meanwhile, in a large ovenproof skillet, heat oil over medium-high heat.
  3. Season chicken with garlic powder, cumin, ½ tsp. salt and ¼ tsp. pepper.
  4. Add chicken to the pan; sauté until well browned on both sides (about 2 min. per side).
  5. Move pan to preheated oven; bake until chicken is done (about 10 min.).
  6. Cool chicken to room temperature.
  7. Cut cooled chicken into ½" dice; set aside.
  8. In a large mixing bowl, combine yogurt, lemon juice and garlic paste; season mixture to taste with salt and pepper.
  9. Add cucumbers, onion and chicken to the bowl; mix well.
  10. Add most of the herbs, reserving some for garnish; fold in.
  11. Garnish salad with reserved herbs; season with more salt and pepper to taste.

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