| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | American | Poultry | 6 | Servings |
INGREDIENTS
| 1/2 | c | Plain nonfat yogurt |
| 1/4 | c | Chopped onion |
| 1 | T | Ground turmeric |
| 2 | T | Grated peeled gingerroot |
| 2 | t | Paprika |
| 1 | t | Ground cumin |
| 1/4 | t | Salt |
| 1/4 | t | Ground red pepper |
| 4 | Cloves garlic | |
| 6 | Skinned boned chicken breast | |
| halves 4-ounce | ||
| 1 | c | Dried lentils |
| 1 | T | Vegetable oil |
| 1 1/2 | c | Diced peeled Rome apple |
| 1 | c | Diced onion |
| 2 | T | Curry powder |
| 1 | c | Drained canned chickpeas |
| garbanzo beans | ||
| 1/4 | t | Salt |
| 2 | T | 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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