Preparation:
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; sauté‚ 2 minutes. Add curry powder; sauté‚ 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).
To serve, arrange salad greens on a serving platter. Spoon the lentil mixture over greens, and top with sliced chicken. |
