• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Grilled Chicken Salad with Curried Lentils and Chickpeas

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1/2 c Plain nonfat yogurt
  • 1/4 c Chopped onion
  • 1 tb Ground turmeric
  • 2 tb Grated peeled gingerroot
  • 2 ts Paprika
  • 1 ts Ground cumin
  • 1/4 ts Salt
  • 1/4 ts Ground red pepper
  • 4 Cloves garlic
  • 6 Skinned boned chicken breast
  • -halves, (4-ounce)
  • 1 c Dried lentils
  • 1 tb Vegetable oil
  • 1 1/2 c Diced peeled Rome apple
  • 1 c Diced onion
  • 2 tb Curry powder
  • 1 c Drained canned chickpeas,
  • -(garbanzo beans)
  • 1/4 ts Salt
  • 2 tb Chopped fresh cilantro
  • Vegetable cooking spray
  • 3 c Gourmet salad greens


Place the first 9 ingredients in a food processor, and process until

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).

Per serving: 361 Calories; 5g Fat (13% calories from fat); 40g Protein; 40g
Carbohydrate; 65mg Cholesterol; 398mg Sodium

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