Indian-Spiced Chicken Sandwich with Cucumber Raita

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Indian spices perk up grilled chicken breasts. Served on flatbread with a cooling cucumber raita and a zingy tomato-cilantro salsa this sandwich delights the tastebuds.


2 cucumbers, peeled and seeded
2 small yellow onions, grated
1 cup sour cream
2 tomatoes, diced
1 large red onion, diced
1 jalapeño, diced
1⁄8 cup fresh cilantro, chopped
12 chicken breasts
1⁄4 cup olive oil
Lemon juice, as needed
1⁄4 cup curry powder
1⁄4 cup turmeric powder
1⁄8 cup ground cumin
12, 6-in. square pieces of flatbread or naan


1. Grate cucumbers; squeeze out excess liquid. In a bowl, combine cucumber, onion and sour cream; season to taste.

2. In a separate bowl, combine tomato, red onion, jalapeño and cilantro.

3. Pound chicken breast with a mallet to an even thickness; brush with olive oil and rub all sides with spices. Grill until done; brush with lemon juice.

4. Serve chicken atop flatbread with cucumber raita and tomato-onion-cilantro salsa. Partner with spinach-basmati pilaf, if desired.

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