2 tablespoon minced garlic
2 tablespoon fresh ginger -- peeled and grated
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 skinned and boned chicken breast halves
2 15 oz cans chickpeas*, rinsed and drained
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt
1 red bell pepper -- chopped
1/4 cup purple onion -- diced
2 jalapeno peppers -- seeded and minced
2 tablespoon fresh cilantro -- chopped
2 tablespoon fresh mint -- chopped
3 cups fresh spinach -- torn
3 cups red-tipped bibb lettuce -- torn
2 tablespoon lemon juice
1 tablespoon hot curry oil
Instructions:
* also know as garbanzo beans 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 medium-high heat (350 to 400F) 5 minutes
on each side. Cut into 1/2-inch-thick 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 sliced chicken breast.
Yield: 4 servings. Notes: Add variety to a summer lunch with this
Indian-inspired recipe.
