Spiced Chicken Salad With Plums and Chickpeas

Spiced Chicken Salad With Plums and Chickpeas
Christopher Baker
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preparation
30
minutes
cooking
90
minutes
Serves 4

Ingredients

1
small red onion, half coarsely chopped and half sliced
2
cloves garlic
2
teaspoons
garam masala or curry powder
3/4
cup
low-fat Greek yogurt
1/4
cup
plus 2 tablespoons red wine vinegar
kosher salt and black pepper
1
pound
boneless, skinless chicken breasts (2 to 3)
2
tablespoons
olive oil
1
large head romaine lettuce, torn
1
15.5-ounce can chickpeas, rinsed
1/4
cup
sliced dried apricots
1
plum, pitted and thinly sliced

Directions

  1. In a blender, puree the chopped onion and the garlic with the garam masala, ½ cup of the yogurt, ¼ cup of the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to a medium bowl, add the chicken, and turn to coat. Let marinate in the refrigerator for at least 1 hour and up to 1 day.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Shake the excess marinade off the chicken. Cook the chicken until browned and cooked through, 6 to 7 minutes per side. Let rest for 5 minutes before slicing.
  3. Meanwhile, in a large bowl, whisk together the remaining ¼ cup of yogurt, 2 tablespoons of vinegar, and 1 tablespoon of oil with 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, chickpeas, and sliced onion and toss to combine. Top with the chicken, apricots, and plum.
Charlyne Mattox
June 2011

Nutritional Information

  • Per Serving
  • Calories 333
  • Fat 12 g
  • Sat Fat 2 g
  • Cholesterol 65 mg
  • Sodium 693 mg
  • Protein 32 g
  • Carbohydrate 25 g
  • Sugar 10 g
  • Fiber 7 g
  • Iron 3 mg
  • Calcium 136 mg
What does this mean? See Nutrition 101.

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