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Chicken Cutlets with Shaved Carrot and Zucchini Salad
The savory-sweet carrot salads common throughout North Africa and the Middle East gave us the idea for this colorful dish of chicken breasts paired with simple no-cook side. We shave raw carrots and zucchini, then toss the ribbons with cilantro, sliced shallot, green olives and a lemony olive oil dressing. The tangle of vegetables is a bright, toothsome salad to accompany sautéed spiced chicken cutlets. A Y-style vegetable peeler is the simplest way to shave the carrots and zucchini into paper-thin slices, but a mandoline works, too. If your chicken cutlets are thicker than about ¼ inch, pound them to thin them out so they cook quickly and evenly.
4
Servings
Tip
Don’t shave the cores of the vegetables. Carrot tend to be tough and fibrous at the center, and zucchini seedy and spongy. After shaving away the outer parts, discard the cores that remain. Also, don't worry if the shavings vary in width; this adds to the visual appeal of the salad.
35 minutes
Ingredients
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1
tablespoon ground cumin
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2
teaspoons ground coriander
Directions
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01In a small bowl, stir together the cumin, coriander, cayenne and ½ teaspoon salt and 1 teaspoon pepper. Season the chicken on both sides with 2 tablespoons of the spice mix; set aside the remaining spice mix. In a large bowl, toss together the shallot, olives, the lemon zest and juice and zest and ½ teaspoon salt; set aside.
