| 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 (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 <SuzyWert@aol.com> on Jan 23,
1998
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