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

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