Cumin Chicken and Winter Squash Salad
By America's Test KitchenPublished on October 1, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
6 tablespoons extra-virgin olive oil 1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (3 cups)2 teaspoons ground cumin Salt and pepper 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed3 tablespoons lemon juice 1 ½ tablespoons tahini 6 ounces (6 cups) baby kale 6 ounces seedless red grapes, halved (1 cup)3 ounces goat cheese, crumbled (¾ cup)
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add squash, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, until tender, about 15 minutes, stirring occasionally. Transfer to plate.
- Pat chicken dry with paper towels, sprinkle with remaining 1 1/2 teaspoons cumin, and season with salt and pepper. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add chicken and cook until well browned and meat registers 160 degrees, about 6 minutes per side.
- Meanwhile, whisk lemon juice, tahini, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add kale, grapes, goat cheese, and squash and toss to combine. Slice chicken and serve over salad.
Time
30 minutesYield
Serves 4Ingredients
6 tablespoons extra-virgin olive oil
1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (3 cups)
2 teaspoons ground cumin
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons lemon juice
1 ½ tablespoons tahini
6 ounces (6 cups) baby kale
6 ounces seedless red grapes, halved (1 cup)
3 ounces goat cheese, crumbled (¾ cup)
Ingredients
6 tablespoons extra-virgin olive oil
1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (3 cups)
2 teaspoons ground cumin
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons lemon juice
1 ½ tablespoons tahini
6 ounces (6 cups) baby kale
6 ounces seedless red grapes, halved (1 cup)
3 ounces goat cheese, crumbled (¾ cup)
Ingredients
6 tablespoons extra-virgin olive oil
1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (3 cups)
2 teaspoons ground cumin
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons lemon juice
1 ½ tablespoons tahini
6 ounces (6 cups) baby kale
6 ounces seedless red grapes, halved (1 cup)
3 ounces goat cheese, crumbled (¾ cup)
Why This Recipe Works
Covering the squash on the stovetop traps steam inside the skillet and shortens the overall cooking time.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add squash, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, until tender, about 15 minutes, stirring occasionally. Transfer to plate.
- Pat chicken dry with paper towels, sprinkle with remaining 1 1/2 teaspoons cumin, and season with salt and pepper. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add chicken and cook until well browned and meat registers 160 degrees, about 6 minutes per side.
- Meanwhile, whisk lemon juice, tahini, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add kale, grapes, goat cheese, and squash and toss to combine. Slice chicken and serve over salad.
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