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Chicken with Cucumber Sauce

 Chicken with Cucumber Sauce
I've served this chicken to nearly all our friends and relatives, and it's been met with many "Mmmms!" I sometimes prepare extra sauce to serve over steamed fresh carrots.
8 ServingsPrep/Total Time: 20 min.


  • 1/4 cup yellow cornmeal
  • 1-1/2 teaspoons ground mustard
  • 1/4 teaspoon ground nutmeg
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon seafood seasoning, optional
  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons canola oil
  • 1 bottle (8 ounces) ranch salad dressing
  • 1 cup chopped peeled cucumber
  • 1 tablespoon sliced green onion
  • 1/2 teaspoon dill weed


  • In a large resealable plastic bag, combine the cornmeal, mustard,
  • nutmeg, cayenne pepper and seafood seasoning if desired. Add
  • chicken, a few pieces at a time, and shake to coat.
  • In a large skillet, cook chicken in oil over medium heat for 5-7
  • minutes on each side or until a meat thermometer reads 170°.
  • Meanwhile, in a large saucepan, combine the sauce ingredients; cook
  • over low heat until heated through. Serve with chicken. Yield: 8
  • servings.
Editor's Note: Chicken may also be served as a sandwich on buns topped with warm or chilled cucumber sauce.

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Chicken with Cucumber Sauce (continued)

Nutritional Facts: 1 serving (1 each) equals 335 calories, 22 g fat (4 g saturated fat), 78 mg cholesterol, 291 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein.