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  • Grilled Tandoori Spiced Chicken Breasts Over Mesclun Salad

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    Grilled Tandoori Spiced Chicken Breasts Over Mesclun Salad
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Boneless skinless chicken breast halves - (abt 2 1/4 lbs)
    • 1 1/2 Tbsp. White wine vinegar
    • 1/3 c. Extra virgin olive oil
    • 10 c. Mesclum - (packed) (mixed baby greens, abt 1/2 lb)
    • 1 sm Onion minced
    • 3 x Garlic cloves minced
    • 1 piece Gingerroot - (1" long) peeled, minced
    • 2 Tbsp. Fresh lemon juice
    • 1 Tbsp. Water
    • 1/2 c. Plain yogurt
    • 2 tsp Grnd coriander
    • 1 tsp Grnd cumin
    • 1 tsp Salt
    • 1/2 tsp Grnd tumeric
    • 1/4 tsp Cayenne pepper
    • 1/8 tsp Grnd mace
    • 1/8 tsp Grnd cloves
    • 1/8 tsp Grnd cinnamon
    • 1/8 tsp Grnd nutmeg

    Directions

    1. For marinade: In a blender or possibly small food processor grind onion with garlic, gingerroot, lemon juice, and water to create a paste. In a bowl stir together onion paste and remaining marinade ingredients.
    2. With a sharp paring knife make three 1/2-inch deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.
    3. Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals till cooked through, about 7 min on a side, and transfer to a platter. Let chicken stand while preparing salad.
    4. In a large bowl whisk together vinegar and salt and pepper to taste and add in oil in a stream, whisking till emulsified. Add in mesclum and toss lightly.
    5. Slice chicken 1/4-inch thick and serve over salad.
    6. This recipe yields 6 servings.

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