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  • Grilled Chicken Salad With Curried Lentils And Chickpeas

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    Ingredients

    • 1/2 c. Plain nonfat yogurt
    • 1/4 c. Minced onion
    • 1 Tbsp. Grnd turmeric
    • 2 Tbsp. Grated peeled gingerroot
    • 2 tsp Paprika
    • 1 tsp Grnd cumin
    • 1/4 tsp Salt
    • 1/4 tsp Grnd red pepper
    • 4 x Cloves garlic
    • 6 x Skinned boned chicken breast halves, (4-oz)
    • 1 c. Dry lentils
    • 1 Tbsp. Vegetable oil
    • 1 1/2 c. Diced peeled Rome apple
    • 1 c. Diced onion
    • 2 Tbsp. Curry pwdr
    • 1 c. Liquid removed canned chickpeas, (garbanzo beans)
    • 1/4 tsp Salt
    • 2 Tbsp. Minced fresh cilantro Vegetable cooking spray
    • 3 c. Gourmet salad greens

    Directions

    1. Place the first 9 ingredients in a food processor, and process till smooth.
    2. Pour mix into a large zip-top heavy-duty plastic bag. Add in chicken to bag, and seal. Marinate in refrigerator for 2 hrs, turning occasionally.
    3. Bring 3 c. water to a boil in a large saucepan while chicken marinates; add in lentils. Cover, reduce heat, and simmer 30 min or possibly till lentils are tender; drain well.
    4. Heat the oil in a large skillet over medium heat. Add in apple and onion; saute/fry 2 min. Add in curry pwdr; saute/fry 5 min. Reduce heat to low; add in lentils, chickpeas, and salt, and cook 5 min, stirring occasionally.
    5. Remove from heat; stir in cilantro, and let cold slightly. Cover and chill.
    6. Remove chicken from bag, reserving marinade. Prepare grill. Place chicken on grill rack coated with cooking spray, and grill 5 min on each side or possibly till the chicken is done, basting frequently with the reserved marinade. Cut each chicken breast half into 1/4-inch slices.
    7. Yield: 6servings (serving size: 1/2 c. salad greens, about 3/4 c. lentil mix, and 3 ounces chicken).
    8. NOTES : From Chef Michael Lomonaco of The "21" Club. Hey, big spender!
    9. Opened in 1929 as a speakeasy, "21" continues to attract New York's crem de about his solid American cuisine.
    10. 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 mix over greens, and top with sliced chicken.

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