Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad

Recipe Ingredients

		For Marinade
1		Onion - chopped (small)
3		Garlic cloves - chopped
		A 1-inch piece gingerroot - peeled and chopped
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Water
1/2 cup	118ml	Plain yogurt
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground turmeric
1/4 teaspoon	1.3ml	Cayenne
1/8 teaspoon	0.6ml	Ground mace - cloves, cinnamon, and nutmeg
3		Boneless - skinless chicken breasts (about 2 1/4 pounds), halved
1 1/2 tablespoons	22ml	White wine vinegar
1/3 cup	78ml	Olive oil
10 cups	1100g / 38oz	Packed mesclum - (mixed baby greens, about 1/2 pound)

Recipe Instructions

For 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.

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, over night.

Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes 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 oil in a stream, whisking until emulsified. Add mesclum and toss lightly.

Slice chicken 1/4-inch thick and serve over salad.

Source:
Cooking Live Show #CL8877

Rating

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