Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 small onion, chopped |
3 garlic cloves, chopped |
a 1-inch piece fresh gingerroot, peeled and chopped |
2 tablespoons fresh lemon juice |
1 tablespoon water |
1/2 cup plain yogurt |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1 teaspoon salt |
1/2 teaspoon ground turmeric |
1/4 teaspoon cayenne |
1/8 teaspoon each ground mace, cloves, cinnamon, and nutmeg |
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved |
1 1/2 tablespoons white-wine vinegar |
1/3 cup olive oil |
10 cups packed mesclun (mixed baby greens, about 1/2 pound) |
Directions:
1. Make 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.
2. With a sharp paring knife make three 1/2-inch-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, overnight.
3. Prepare grill.
4. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on each side, and transfer to a platter. Let chicken stand while preparing salad.
5. In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclun and toss lightly.
6. Slice chicken 1/4 inch thick and serve over salad.
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