Name: Grilled Chicken and Chickpea Salad
Ingredients: 2 tb Minced garlic; 2 tb Fresh ginger; peeled and grated; 1 ts Ground cumin; 1/2 ts Salt; 1/4 ts Ground red pepper; 4 Skinned and boned chicken breast halves; 2 cn (15-ounce) chickpeas; rinsed and drained; 1/2 c Plain yogurt; 1/2 c Sour cream; 1 tb Curry powder; 1 tb Lemon juice; 1/2 ts Salt; 1 Red bell pepper; chopped; 1/4 c Purple onion; diced; 2 Jalapeno peppers; seeded and minced; 2 tb Fresh cilantro; chopped; 2 tb Fresh mint; chopped; 3 c Fresh spinach; torn; 3 c Red-tipped bibb lettuce; torn; 2 tb Lemon juice; 1 tb Hot curry oil

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Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	Indian	Main, Dish, Salads	4	Servings

INGREDIENTS

2	tb	Minced garlic
2	tb	Fresh ginger; peeled and grated
1	ts	Ground cumin
1/2	ts	Salt
1/4	ts	Ground red pepper
4		Skinned and boned chicken breast halves
2	cn	(15-ounce) chickpeas; rinsed and drained
1/2	c	Plain yogurt
1/2	c	Sour cream
1	tb	Curry powder
1	tb	Lemon juice
1/2	ts	Salt
1		Red bell pepper; chopped
1/4	c	Purple onion; diced
2		Jalapeno peppers; seeded and minced
2	tb	Fresh cilantro; chopped
2	tb	Fresh mint; chopped
3	c	Fresh spinach; torn
3	c	Red-tipped bibb lettuce; torn
2	tb	Lemon juice
1	tb	Hot curry oil

INSTRUCTIONS

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 1/2-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 <[email protected]> on Jan
23, 1998

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