Monday, June 16, 2008

Chicken & ChickPea Salad

2-3 cloves minced garlic

2 tsp ground ginger
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp curry
1/4 tsp crushed red pepper
1/2 cup white wine
2 boneless, skinless chicken breasts
2 tomatoes, diced
cucumber, diced
1 tsp curry powder
2 tbsp fresh lemon juice
1/2 tsp salt
2 scallions, chopped
3 tbsp minced red onion
1 tbsp butter
2 tbsp balsamic vinegar

Combine wine, garlic, ginger, cumin, curry, salt, and red pepper. Pour marinade over chicken and chill for 2-4 hours.
Combine remaining ingredients (except butter & vinegar) in a serving bowl and chill.

Bake chicken at 375 in a glass dish with butter for 30 minutes. Slice and arrange over salad. Toss with vinegar.