Spiced Chicken Salad With Plums and Chickpeas

Christopher Baker

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Serves 4| Hands-On Time: 30m | Total Time: 1hr 30m

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

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.
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.
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 Charlyne Mattox, July 2011

See Nutritional Information for this recipe »

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.

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Quick Tip

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.