Recipe - Grilled Chicken And Chickpea Salad

2 tablespoon Minced garlic
2 tablespoon Fresh ginger; peeled and
grated
1 teaspoon Ground cumin
One half teaspoon Salt
One fourth teaspoon Ground red pepper
4 Skinned and boned chicken
breast halves
2 cn (15ounce) chickpeas; rinsed
and drained
One half cup Plain yogurt
One half cup Sour cream
1 tablespoon Curry powder
1 tablespoon Lemon juice
One half teaspoon Salt
1 Red bell pepper; chopped
One fourth cup Purple onion; minced
2 Jalapeno peppers; seeded and
minced
2 tablespoon Fresh cilantro; chopped
2 tablespoon Fresh mint; chopped
3 cup Fresh spinach; torn
3 cup Redtipped bibb lettuce;
torn
2 tablespoon Lemon juice
1 tablespoon Hot curry oil

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 mediumhigh heat (350° to 400°) 5
minutes on each side. Cut into 1/2inchthick 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 cut or sliced up chicken breast. Yield: 4 servings.

NOtes: Add variety to a summer lunch with this Indianinspired recipe.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1035 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998