Spiced Chicken Salad With Plums and Chickpeas

• 1 small red onion (divided ~ half coarsely chopped, and half sliced)
• 2 garlic cloves
• 2 teaspoons garam masala (OR 2 teaspoons curry powder)
• 34 cup low-fat Greek yogurt (divided)
• 14 cup red wine vinegar (see directions)
• 2 tablespoons red wine vinegar (see directions)
• 1 teaspoon salt (divided)
• 12 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)
• 14 cup dried apricot (sliced)
• 1 plum (pitted and thinly sliced)

1. 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.
2. Transfer to a medium bowl, add the chicken, and turn to coat.
3. Let marinate in the refrigerator for at least 1 hour, or up to 1 day.
4. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
5. Shake the excess marinade off the chicken.
6. Cook the chicken until browned and cooked through, 6 to 7 minutes per side.
7. Let rest for 5 minutes before slicing.
8. 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.
9. Add the lettuce, chickpeas, and sliced onion and toss to combine.
10. Top with the chicken, apricots, and plum.

red onion, garlic, garam masala, lowfat, red wine vinegar, red wine vinegar, salt, black pepper, chicken, olive oil, head romaine lettuce, chickpeas, apricot, plum

Taken from www.food.com/recipe/spiced-chicken-salad-with-plums-and-chickpeas-482436 (may not work)