Grilled Chicken And Chickpea Salad

Course : Grilling
Source:
Serves: 4
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Ingredients:

2 tablespoons minced garlic
2 tablespoons fresh ginger -- peeled and grated
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 pieces skinned and boned chicken breast halves
30 ounces chickpeas*, rinsed and drained
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt
1 medium red bell pepper -- chopped
1/4 cup purple onion -- diced
2 medium jalapeno peppers -- seeded and minced
2 tablespoons fresh cilantro -- chopped
2 tablespoons fresh mint -- chopped
3 cups fresh spinach -- torn
3 cups red-tipped bibb lettuce -- torn
2 tablespoons lemon juice
1 tablespoon hot curry oil
 

Preparation / Directions:

* also know as garbanzo beans 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 400F) 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.


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