Morracan Chicken W/Spinach Cilantro Salad

• 1 pound boneless, skinless chicken breasts
• 1/2 cup plain low-fat yogurt
• 2 TBSP chopped flat leaf parsley
• 1 TBSP ground coriander
• 1 TBSP grated fresh ginger
• 2 tsp finely chopped fresh jalepeno
• 1 clove garlic, minced (1/2 tsp)
• 1/4 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp groung cardamon
• 1/8 tsp fresh ground pepper
• 3 cups baby spinach leaves
• 1 large red bell pepper, seeded and thinly sliced
• 1/2 cup thinly sliced red onion
• 3 TBSP chopped fresh cilantro
• 3 TBSP fresh squeezed lemon juice
• 2 TBSP extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp fresh ground pepper

1. Cut chicken into 1-inch pieces and set aside.
2. In a medium bowl combine yogurt, parsley, coriander, ginger, chile pepper, garlic, 1/4 tsp salt, cumin, cardamon, and 1/8 tsp black pepper. Add chicken and toss gently to coat. Cover and marinate in the refrigerator for 30 minutes to 4 hours.
3. Meanwhile, in a large bowl combine spinach, bell pepper, red onion, cilantro. Mix together the lemon juice, olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and set aside.
4. Thread chicken onto 8 skewers and grill or broil for 6-8 minutes on each side or until no longer pink.
5. Toss the salad and dressing together and serve with chicken skewers.

chicken breasts, yogurt, flat leaf parsley, ground coriander, ginger, fresh jalepeno, clove garlic, kosher salt, ground cumin, cardamon, ground pepper, baby spinach, red bell pepper, red onion, fresh cilantro, fresh squeezed lemon juice, extravirgin olive oil, kosher salt, ground pepper

Taken from www.epicurious.com/recipes/member/views/morracan-chicken-w-spinach-cilantro-salad-1263527 (may not work)