Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR MARINADE***
   1      small         onion -- chopped
   3                    garlic cloves -- chopped
                        a 1-inch piece gingerroot -- peeled and chopped
   2      tablespoons   fresh lemon juice
   1      tablespoon    water
     1/2  cup           plain yogurt
   2      teaspoons     ground coriander
   1      teaspoon      ground cumin
   1      teaspoon      salt
     1/2  teaspoon      ground turmeric
     1/4  teaspoon      cayenne
     1/8  teaspoon      ground mace -- cloves, cinnamon,
                        -- and nutmeg
   3      whole         boneless -- skinless chicken
                        -- breasts (about 2
                        -- 1/4 pounds), halved
   1 1/2  tablespoons   white wine vinegar
     1/3  cup           olive oil
  10      cups          packed mesclum -- (mixed baby greens,
                        -- about 1/2 pound)

Preparation:

For marinade: In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients. 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, over night. Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on a side, and transfer to a platter. Let chicken stand while preparing salad. In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclum and toss lightly. Slice chicken 1/4-inch thick and serve over salad.