Title: Grilled Tandoori-Spiced Chicken Breasts over Mesclun Salad
Categories: Cooking liv, Import
Yield: 1 Servings

--------------------------------FOR MARINADE--------------------------------
1 sm Onion, chopped
3 Garlic cloves, chopped
1 sl (1-inch) gingerroot, peeled
-and chopped
2 tb Fresh lemon juice
1 tb Water
1/2 c Plain yogurt
2 ts Ground coriander
1 ts Ground cumin
1 ts Salt
1/2 ts Ground tumeric
1/4 ts Cayenne
1/8 ts Ground mace, cloves,
-cinnamon, and nutmeg
3 Whole boneless, skinless
-chicken breasts (about 2
-1/4 pounds), halved
1 1/2 tb White wine vinegar
1/3 c Olive oil
10 c Packed mesclum (mixed baby
-greens, about 1/2 pound)

For 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, over night.

Preheat grill. 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. 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 mesclum and toss lightly.

Slice chicken 1/4-inch thick and serve over salad.

Yield: 6 servings

Recipe by: Cooking Live Show #CL8877 Posted to MC-Recipe Digest V1 #609 by
"Angele and Jon Freeman" on May 12, 1997