INGREDIENTS

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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