Grilled Tandoori Spiced Chicken Breasts Over Mesclun Salad Recipe
Servings: 6
Ingredients
- 6 x Boneless skinless chicken breast halves - (abt 2 1/4 lbs)
- 1 1/2 Tbsp. White wine vinegar
- 1/3 c. Extra virgin olive oil
- 10 c. Mesclum - (packed) (mixed baby greens, abt 1/2 lb)
- 1 sm Onion minced
- 3 x Garlic cloves minced
- 1 piece Gingerroot - (1" long) peeled, minced
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Water
- 1/2 c. Plain yogurt
- 2 tsp Grnd coriander
- 1 tsp Grnd cumin
- 1 tsp Salt
- 1/2 tsp Grnd tumeric
- 1/4 tsp Cayenne pepper
- 1/8 tsp Grnd mace
- 1/8 tsp Grnd cloves
- 1/8 tsp Grnd cinnamon
- 1/8 tsp Grnd nutmeg
Directions
- For marinade: In a blender or possibly small food processor grind onion with garlic, gingerroot, lemon juice, and water to create a paste. In a bowl stir together onion paste and remaining marinade ingredients.
- 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.
- Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals till cooked through, about 7 min 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 in oil in a stream, whisking till emulsified. Add in mesclum and toss lightly.
- Slice chicken 1/4-inch thick and serve over salad.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 119 | 65% |
| Total Fat 13.51g | 17% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 29mg | 10% |
| Sodium 429mg | 18% |
| Potassium 199mg | 6% |
| Total Carbs 3.57g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.57g | 1% |
| Protein 11.75g | 19% |
