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

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