Grilled Chicken Salad With Curried Lentils And Chickpeas

Course : Grilling
Serves: 6
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1/2 cup plain nonfat yogurt
1/4 cup chopped onion
1 tablespoon ground turmeric
2 tablespoons grated peeled gingerroot
2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 cloves garlic
6 medium skinned boned chicken breast halves -- (4-ounce)
1 cup dried lentils
1 tablespoon vegetable oil
1 1/2 cups diced peeled Rome apple
1 cup diced onion
2 tablespoons curry powder
1 cup drained canned chickpeas -- (garbanzo beans)
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
1 spray vegetable cooking spray
3 cups gourmet salad greens

Preparation / Directions:

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.

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