Name: Grilled Chicken Salad with Curried Lentils and Chickpeas
Ingredients: 1/2 c Plain nonfat yogurt; 1/4 c Chopped onion; 1 tb Ground turmeric; 2 tb Grated peeled gingerroot; 2 ts Paprika; 1 ts Ground cumin; 1/4 ts Salt; 1/4 ts Ground red pepper; 4 Cloves garlic; 6 Skinned boned chicken breast halves, (4-ounce); 1 c Dried lentils; 1 tb Vegetable oil; 1 1/2 c Diced peeled Rome apple; 1 c Diced onion; 2 tb Curry powder; 1 c Drained canned chickpeas, (garbanzo beans); 1/4 ts Salt; 2 tb Chopped fresh cilantro; Vegetable cooking spray; 3 c Gourmet salad greens

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	American	Poultry	6	Servings

INGREDIENTS

1/2	c	Plain nonfat yogurt
1/4	c	Chopped onion
1	tb	Ground turmeric
2	tb	Grated peeled gingerroot
2	ts	Paprika
1	ts	Ground cumin
1/4	ts	Salt
1/4	ts	Ground red pepper
4		Cloves garlic
6		Skinned boned chicken breast halves, (4-ounce)
1	c	Dried lentils
1	tb	Vegetable oil
1 1/2	c	Diced peeled Rome apple
1	c	Diced onion
2	tb	Curry powder
1	c	Drained canned chickpeas, (garbanzo beans)
1/4	ts	Salt
2	tb	Chopped fresh cilantro
		Vegetable cooking spray
3	c	Gourmet salad greens

INSTRUCTIONS

Place the first 9 ingredients in a food processor, and process until
smooth.
Pour mixture into a large zip-top heavy-duty plastic bag. Add chicken to
bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally.
Bring 3 cups water to a boil in a large saucepan while chicken marinates;
add lentils. Cover, reduce heat, and simmer 30 minutes or until lentils are
tender; drain well.
Heat the oil in a large skillet over medium heat. Add apple and onion;
saute 2 minutes. Add curry powder; saute 5 minutes. Reduce heat to low; add
lentils, chickpeas, and salt, and cook 5 minutes, stirring occasionally.
Remove from heat; stir in cilantro, and let cool slightly. Cover and chill.
Remove chicken from bag, reserving marinade. Prepare grill. Place chicken
on grill rack coated with cooking spray, and grill 5 minutes on each side
or until the chicken is done, basting frequently with the reserved
marinade. Cut each chicken breast half into 1/4-inch slices. Yield: 6
servings (serving size: 1/2 cup salad greens, about 3/4 cup lentil mixture,
and 3 ounces chicken).
Per serving: 361 Calories; 5g Fat (13% calories from fat); 40g Protein; 40g
Carbohydrate; 65mg Cholesterol; 398mg Sodium
NOTES : From Chef Michael Lomonaco of The "21" Club.  Hey, big spender!
Opened in 1929 as a speakeasy, "21" continues to attract New York's crem de
la creme. "Classic, contemporary, and very New York," says Michael Lomonaco
about his solid American cuisine. Chef's note: "The chicken for this salad
can be broiled if you prefer, but the smoky grilled version goes especially
well with curried lentils and chickpeas." To serve, arrange salad greens on
a serving platter. Spoon the lentil mixture over greens, and top with
sliced chicken.
Recipe by: Cooking Light, Jul/Aug 1995, page 116
Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.

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