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Title: Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad
Yield: 6 Servings

Ingredients

      6    Boneless skinless chicken
           -breast ha; - (abt 2 1/4 lbs
  1 1/2 tb White wine vinegar
    1/3 c  Olive oil
     10 c  Mesclum - (packed)
           (mixed baby greens, abt 1/2
           -lb)
           === FOR THE MARINADE ===
      1 sm Onion; chopped
      3    Garlic cloves; chopped
      1    piece Gingerroot - (1"
           -long); peeled, 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 pepper
    1/8 ts Ground mace
    1/8 ts Ground cloves
    1/8 ts Ground cinnamon
    1/8 ts Ground nutmeg

Instructions

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, overnight.
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.
This recipe yields 6 servings.

Recipe Source:
COOKING LIVE with Sara Moulton
From the TV FOOD NETWORK - (Show # CL-8877 broadcast 05-05-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

11-12-1998

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Contributor: Sara Moulton

Preparation Time: 0:00

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