Sautéed Chicken Breasts With Cucumber Salad

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1 teaspoon cumin seeds

2 medium cucumbers (1 1/4 pounds)—peeled, seeded, quartered lengthwise and sliced 1/4 inch thick

1 cup roasted cashews, halved lengthwise or coarsely chopped (4 1/2 ounces)

2 scallions, thinly sliced

2 teaspoons fresh lemon juice

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/4 cup coarsely chopped flat-leaf parsley

Salt and freshly ground pepper

4 skinless, boneless chicken breast halves (6 ounces each)

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