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Spiced Chicken Salad With Plums and Chickpeas

Spiced Chicken Salad With Plums and Chickpeas
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Serves 4| Hands-On Time: | Total Time:


  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.
By July, 2011

Nutritional Information

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

Quick Tip

Deviled Eggs, Four Ways
Garam masala is a warm seasoning blend typically composed of black pepper, cardamom, cumin, and nutmeg, among other spices. A common ingredient in Indian dishes, it is also delicious added to deviled eggs, tossed with vegetables before roasting, or used as a rub for meat and poultry.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.