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.

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