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