Grilled chicken salad with curried lentils and chickpeas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Plain nonfat yogurt |
| ¼ | cup | Chopped onion |
| 1 | tablespoon | Ground turmeric |
| 2 | tablespoons | Grated peeled gingerroot |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper |
| 4 | Cloves garlic | |
| 6 | Skinned boned chicken breast halves, (4-ounce) | |
| 1 | cup | Dried lentils |
| 1 | tablespoon | Vegetable oil |
| 1½ | cup | Diced peeled Rome apple |
| 1 | cup | Diced onion |
| 2 | tablespoons | Curry powder |
| 1 | cup | Drained canned chickpeas, (garbanzo beans) |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Chopped fresh cilantro |
| Vegetable cooking spray | ||
| 3 | cups | Gourmet salad greens |
Directions
Place the first 9 ingredients in a food processor, and process until smooth.
Pour mixture into a large zip-top heavy-duty plastic bag. Add chicken to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally.
Bring 3 cups water to a boil in a large saucepan while chicken marinates; add lentils. Cover, reduce heat, and simmer 30 minutes or until lentils are tender; drain well.
Heat the oil in a large skillet over medium heat. Add apple and onion; saute 2 minutes. Add curry powder; saute 5 minutes. Reduce heat to low; add lentils, chickpeas, and salt, and cook 5 minutes, stirring occasionally.
Remove from heat; stir in cilantro, and let cool slightly. Cover and chill.
Remove chicken from bag, reserving marinade. Prepare grill. Place chicken on grill rack coated with cooking spray, and grill 5 minutes on each side or until the chicken is done, basting frequently with the reserved marinade. Cut each chicken breast half into ¼-inch slices. Yield: 6 servings (serving size: ½ cup salad greens, about ¾ cup lentil mixture, and 3 ounces chicken).
Per serving: 361 Calories; 5g Fat (13% calories from fat); 40g Protein; 40g Carbohydrate; 65mg Cholesterol; 398mg Sodium NOTES : From Chef Michael Lomonaco of The "21" Club. Hey, big spender! Opened in 1929 as a speakeasy, "21" continues to attract New York's crem de la creme. "Classic, contemporary, and very New York," says Michael Lomonaco about his solid American cuisine. Chef's note: "The chicken for this salad can be broiled if you prefer, but the smoky grilled version goes especially well with curried lentils and chickpeas." To serve, arrange salad greens on a serving platter. Spoon the lentil mixture over greens, and top with sliced chicken.
Recipe by: Cooking Light, Jul/Aug 1995, page 116 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.