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Prep 1 hr 30 mins
Cook 15 mins
From RealSimple.com -- By Charlyne Mattox, July, 2011. Garam Masala is a warm seasoning blend typically composed of black pepper, cardamom, cumin, and nutmeg, among other spices. A common ingredient in Indian dishes, it is also delicious added to deviled eggs, tossed with vegetables before roasting, or used as a rub for meat and poultry. You can purchase Garam Masala, or make your own -- Garam Masala
- 1 small red onion (divided ~ half coarsely chopped, and half sliced)
- 2 garlic cloves
- 2 teaspoons garam masala (OR 2 teaspoons curry powder)
- 3⁄4 cup low-fat Greek yogurt (divided)
- 1⁄4 cup red wine vinegar (see directions)
- 2 tablespoons red wine vinegar (see directions)
- 1 teaspoon salt (divided)
- 1⁄2 teaspoon black pepper (divided)
- 1 lb chicken breast (2 to 3 boneless, skinless)
- 2 tablespoons olive oil (divided)
- 1 large head romaine lettuce (torn)
- 1 (15 1/2 ounce) can chickpeas (rinsed and drained)
- 1⁄4 cup dried apricot (sliced)
- 1 plum (pitted and thinly sliced)
- In a blender, puree the chopped onion and the garlic with the garam masala or curry powder, 1/2 cup of the yogurt, 1/4 cup of the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a medium bowl, add the chicken, and turn to coat. Let marinate in the refrigerator for at least 1 hour, or up to 1 day.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Shake the excess marinade off the chicken. Cook the chicken until browned and cooked through, 6 to 7 minutes per side. Let rest for 5 minutes before slicing.
- Meanwhile, in a large bowl, whisk together the remaining 1/4 cup of yogurt, 2 tablespoons of vinegar, and 1 tablespoon of oil with 1 tablespoon water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add the lettuce, chickpeas, and sliced onion and toss to combine. Top with the chicken, apricots, and plum.