Spiced Chicken Salad With Plums and Chickpeas

Spiced Chicken Salad With Plums and Chickpeas
Christopher Baker
Garam masala—an Indian seasoning blend—lends warmth and complexity to this bright, juicy salad.

Get the recipe for Spiced Chicken Salad With Plums and Chickpeas.
Serves 4
preparation
30
minutes
cooking
90
minutes

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.