Grilled Chicken Salad with Curried Lentils and Chickpeas
| Yield: | 6 Servings |
| Categories: | Poultry |
| 1/2 | c | Plain nonfat yogurt |
| 1/4 | c | Chopped onion |
| 1 | tb | Ground turmeric |
| 2 | tb | Grated peeled gingerroot |
| 2 | ts | Paprika |
| 1 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 4 | Cloves garlic | |
| 6 | Skinned boned chicken breast halves, (4-ounce) | |
| 1 | c | Dried lentils |
| 1 | tb | Vegetable oil |
| 1 1/2 | c | Diced peeled Rome apple |
| 1 | c | Diced onion |
| 2 | tb | Curry powder |
| 1 | c | Drained canned chickpeas, (garbanzo beans) |
| 1/4 | ts | Salt |
| 2 | tb | Chopped fresh cilantro |
| Vegetable cooking spray | ||
| 3 | c | Gourmet salad greens |
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