Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad Recipe

Name: Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped; 3 garlic cloves, chopped; A 1-inch piece 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 tumeric; 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)

Servings: persons

1 small onion, chopped
3 garlic cloves, chopped
A 1-inch piece 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 tumeric
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)

1
For marinade: In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste.
2
In a bowl stir together onion paste and remaining marinade ingredients.
3
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.
4
Rub chicken with marinade, rubbing it into cuts.
5
In a large resealable plastic bag marinate chicken, chilled, overnight.
6
Preheat grill.
7
Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on a side, and transfer to a platter.
8
Let chicken stand while preparing salad.
9
In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified.
10
Add mesclun and toss lightly.
11
Slice chicken 1/4-inch thick and serve over salad.

444

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 small onion, chopped, 3 garlic cloves, chopped, A 1-inch piece gingerroot, peeled and chopped, 2 tablespoons fresh lemon juice, and more.

Yes, Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad

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