Recipe - Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad

FOR MARINADE
1 small Onion, chopped
3 Garlic cloves, chopped
1 sl (1inch) gingerroot, peeled
and chopped
2 tablespoon Fresh lemon juice
1 tablespoon Water
One half cup Plain yogurt
2 teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Salt
One half teaspoon Ground tumeric
One fourth teaspoon Cayenne
1/8 teaspoon Ground mace, cloves,
cinnamon, and nutmeg
3 Whole boneless, skinless
chicken breasts (about 2
One fourth pounds), halved
1 One half tablespoon White wine vinegar
1/3 cup Olive oil
10 cup Packed mesclum (mixed baby
greens, about One half pound)

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 1/2inch 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 1/4inch thick and serve over salad.

Yield: 6 servings

Recipe by: Cooking Live Show #CL8877 Posted to MCRecipe Digest V1 #609 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 12, 1997