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:

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.
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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