Recipe for Grilled Chicken Salad with Curried Lentils and Chickpeas 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/2 cup Plain nonfat yogurt
1/4 cup Chopped onion
1 tbl Ground turmeric
2 tbl Grated peeled gingerroot
2 tsp Paprika
1 tsp Ground cumin
1/4 tsp Salt
1/4 tsp Ground red pepper
4 x Cloves garlic
6 x Skinned boned chicken breast halves, (4-ounce)
1 cup Dried lentils
1 tbl Vegetable oil
1/2 cup Diced peeled Rome apple
1 cup Diced onion
2 tbl Curry powder
1 cup Drained canned chickpeas, (garbanzo beans)
1/4 tsp Salt
2 tbl Chopped fresh cilantro
Vegetable cooking spray
Instructions:
Instructions: 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; 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 1/4-inch slices.

Yield: 6
servings (serving size: 1/2 cup salad greens, about 3/4 cup lentil mixture, and 3 ounces chicken).

NOTES : From Chef Michael Lomonaco of The "21" Club. Hey, big spender!

Opened in 1929 as a speakeasy, "21" continues to attract New Yorks crem de about his solid American cuisine.

Chefs 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 sliced chicken.

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