Grilled Chicken And Chickpea Salad

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

INGREDIENTS

2	T	Minced garlic
2	T	Fresh ginger, peeled and
		grated
1	t	Ground cumin
1/2	t	Salt
1/4	t	Ground red pepper
4		Skinned and boned chicken
		breast halves
2		15-ounce chickpeas rinsed
		and drained
1/2	c	Plain yogurt
1/2	c	Sour cream
1	T	Curry powder
1	T	Lemon juice
1/2	t	Salt
1		Red bell pepper, chopped
1/4	c	Purple onion, diced
2		Jalapeno peppers, seeded and
		minced
2	T	Fresh cilantro, chopped
2	T	Fresh mint, chopped
3	c	Fresh spinach, torn
3	c	Red-tipped bibb lettuce
		torn
2	T	Lemon juice
1	T	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 (350Â°  to 400Â°) 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 <SuzyWert@aol.com>  on Jan 23,
1998

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