Grilled chicken and chickpea salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Minced garlic |
| 2 | tablespoons | Fresh ginger; peeled and grated |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper |
| 4 | Skinned and boned chicken breast halves | |
| 2 | cans | (15-ounce) chickpeas; rinsed and drained |
| ½ | cup | Plain yogurt |
| ½ | cup | Sour cream |
| 1 | tablespoon | Curry powder |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Salt |
| 1 | Red bell pepper; chopped | |
| ¼ | cup | Purple onion; diced |
| 2 | Jalapeno peppers; seeded and minced | |
| 2 | tablespoons | Fresh cilantro; chopped |
| 2 | tablespoons | Fresh mint; chopped |
| 3 | cups | Fresh spinach; torn |
| 3 | cups | Red-tipped bibb lettuce; torn |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Hot curry oil |
Directions
Combine first 5 ingredients; sprinkle on all sides of chicken breasts.
Cover and chill 1 hour.
Stir together chickpeas and next 10 ingredients; cover and chill. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side. Cut into ½-inch-thick slices. Keep warm. Combine spinach and lettuce in a large bowl.
Whisk together lemon juice and curry oil; drizzle over greens, and toss gently. Arrange evenly on 4 serving plates; top evenly with chickpea salad and a sliced chicken breast. Yield: 4 servings.
NOtes: Add variety to a summer lunch with this Indian-inspired recipe.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@...> on Jan 23, 1998