Dr. Nandi’s Spiced Chicken Salad

Spiced Chicken Salad

  • 1 small red onion (half coarsely chopped and half sliced)
  • 2 cloves garlic
  • 2 tsp garam masala or curry powder
  • 3/4 cup  low-fat Greek yogurt
  • 1/4 cup  red wine vinegar ( plus 2 tablespoons)
  • kosher salt and pepper
  • 1 lb boneless, skinless free range chicken breasts
  • 2 tbsp olive oil
  • 1 container arugula
  • 16 ounces chickpeas, rinsed
  • 1/4 cup sliced avocado
  • 1/4 cup sliced cherry tomatoes
  • 1 plum (pitted and thinly sliced)
  1. In blender, puree chopped onion and garlic with garam masala, 1/2 cup of yogurt, 1/4 cup of vinegar, 1/2teaspoon salt and 1/4 teaspoon pepper.

  2. Transfer to medium bowl and add chicken.

  3. Let marinate in refrigerator  for at least  2 hours.

  4. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat.  Cook the chicken until browned and cooked fully, Let chicken rest for at least 5 minutes before slicing.

  5. In a large bowl, whisk the remaining yogurt, vinegar and oil, salt, pepper  with 1 tablespoon water. Add the lettuce, chickpeas, and sliced onion and toss to combine.

  6. Place chicken, avocado and cherry tomatoes on top