Grilled tandoori-spiced chicken breasts over mesclun salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, chopped |
| 3 | Garlic cloves, chopped | |
| 1 | slice | (1-inch) gingerroot, peeled and chopped |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Water |
| ½ | cup | Plain yogurt |
| 2 | teaspoons | Ground coriander |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground tumeric |
| ¼ | teaspoon | Cayenne |
| ⅛ | teaspoon | Ground mace, cloves, cinnamon, and nutmeg |
| 3 | Whole boneless, skinless chicken breasts (about 2 1/4 pounds), halved | |
| 1½ | tablespoon | White wine vinegar |
| ⅓ | cup | Olive oil |
| 10 | cups | Packed mesclum (mixed baby greens, about 1/2 pound) |
Directions
FOR MARINADE
For marinade: In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients.
With a sharp paring knife make three ½-inch deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, over night.
Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on a side, and transfer to a platter. Let chicken stand while preparing salad.
In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclum and toss lightly.
Slice chicken ¼-inch thick and serve over salad.
Yield: 6 servings
Recipe by: Cooking Live Show #CL8877 Posted to MC-Recipe Digest V1 #609 by "Angele and Jon Freeman" <jfreeman@...> on May 12, 1997