Recipe - Grilled Chicken Salad With Curried Lentils And Chickpeas

One half cup Plain nonfat yogurt
One fourth cup Chopped onion
1 tablespoon Ground turmeric
2 tablespoon Grated peeled gingerroot
2 teaspoon Paprika
1 teaspoon Ground cumin
One fourth teaspoon Salt
One fourth teaspoon Ground red pepper
4 Cloves garlic
6 Skinned boned chicken breast
halves, (4ounce)
1 cup Dried lentils
1 tablespoon Vegetable oil
1 One half cup Diced peeled Rome apple
1 cup Diced onion
2 tablespoon Curry powder
1 cup Drained canned chickpeas,
(garbanzo beans)
One fourth teaspoon Salt
2 tablespoon Chopped fresh cilantro
Vegetable cooking spray
3 cup Gourmet salad greens

Place the first 9 ingredients in a food processor, and process until
smooth.

Pour mixture into a large ziptop heavyduty 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;
saute 2 minutes. Add curry powder; saute 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 1/4inch slices. Yield: 6
servings (serving size: One half cup salad greens, about Three fourths cup lentil mixture,
and 3 ounces chicken).

Per serving: 361 Calories; 5g Fat (13% calories from fat); 40g Protein; 40g
Carbohydrate; 65mg Cholesterol; 398mg Sodium

NOTES : From Chef Michael Lomonaco of The "21" Club. Hey, big spender!
Opened in 1929 as a speakeasy, "21" continues to attract New York's crem de
la creme. "Classic, contemporary, and very New York," says Michael Lomonaco
about his solid American cuisine. Chef's note: "The chicken for this salad
can be broiled if you prefer, but the smoky grilled version goes especially
well with curried lentils and chickpeas." To serve, arrange salad greens on
a serving platter. Spoon the lentil mixture over greens, and top with
cut or sliced up chicken.
Recipe by: Cooking Light, Jul/Aug 1995, page 116

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.