GRILLED TANDOORI-SPICED CHICKEN BREASTS OVER MESCLUN SALAD

Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad image

Yield Serves 6

Number Of Ingredients 17

Previous Next

For marinade
1 small onion, chopped
3 garlic cloves, chopped
a 1-inch piece fresh gingerroot, peeled and chopped
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 cup plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1/8 teaspoon each ground mace, cloves, cinnamon, and nutmeg
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
1 1/2 tablespoons white-wine vinegar
1/3 cup olive oil
10 cups packed mesclun (mixed baby greens, about 1/2 pound)

Steps:

Make marinade:
In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients.
With a sharp paring knife make three 1/2-inch-deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.
Prepare grill.
Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on each side, and transfer to a platter. Let chicken stand while preparing salad.
In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclun and toss lightly.
Slice chicken 1/4 inch thick and serve over salad.