Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad

Recipe Ingredients

6		Boneless skinless chicken breast halves - - (abt 2 1/4 lbs)
1 1/2 tablespoons	22ml	White wine vinegar
1/3 cup	78ml	Olive oil
10 cups	2370ml	Mesclum - (packed)
		(mixed baby greens, abt 1/2 lb)
		For The Marinade
1		Onion - chopped (small)
3		Garlic cloves - chopped
1		Gingerroot - (1" long) - peeled, 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 tumeric
1/4 teaspoon	1.3ml	Cayenne pepper
1/8 teaspoon	0.6ml	Ground mace
1/8 teaspoon	0.6ml	Ground cloves
1/8 teaspoon	0.6ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground nutmeg

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, overnight.

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.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8877 broadcast 05-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.