Tandoori Chicken Salad

• 1 (8 oz.) container Borden Lite-line or low-fat plain yogurt
• 2 tsp. chicken flavored instant bouillon
• 1/4 tsp. ground ginger
• 1/4 tsp. crushed red pepper
• green bell pepper strips
• sliced mushrooms
• lettuce leaves
• 1/4 c. lemon juice (from concentrate)
• 2 cloves garlic, finely chopped
• 2 Tbsp. water
• 1/4 tsp. ground cumin
• 1/4 tsp. dry mustard
• 4 skinned and boneless chicken breasts (about 1 lb.)
• sliced zucchini

1. Combine yogurt, lemon juice, garlic, bouillon, water, cumin, ginger, mustard and red pepper; mix well. In shallow dish, pour 1/2 cup bouillon mixture over chicken. Cover and marinate in refrigerator 6 hours or overnight. Chill remaining mixture to use for salad dressing. Remove chicken from marinade. Heat marinade. Grill or broil chicken, basting with marinade.

container borden, chicken, ground ginger, red pepper, green bell pepper strips, mushrooms, lettuce leaves, lemon juice, garlic, water, ground cumin, dry mustard, chicken breasts, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20071 (may not work)