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Grilled Chicken and Chickpea Salad

Servings:
4 Servings
Listed in Categories:
Salads
Main
Dish
  • 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
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 on Jan
23, 1998