Grilled Tandoori-Spiced Chicken Breasts over Mesclun Salad
| Yield: | 1 Servings |
| Categories: |
| 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) |
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