Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad

• 1 small onion, chopped
• 3 garlic cloves, chopped
• A 1-inch piece gingerroot, peeled and chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1/2 cup plain yogurt
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground tumeric
• 1/4 teaspoon cayenne
• 1/8 teaspoon each ground mace, cloves, cinnamon, and nutmeg
• 3 whole boneless, skinless chicken breasts (about 2 1/4 pounds), halved
• 1 1/2 tablespoons white wine vinegar
• 1/3 cup olive oil
• 10 cups packed mesclun (mixed baby greens, about 1/2 pound)

1. For marinade: In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste.
2. In a bowl stir together onion paste and remaining marinade ingredients.
3. With a sharp paring knife make three 1/2-inch deep diagonal cuts in each chicken breast half, being careful not to cut all the way through.
4. Rub chicken with marinade, rubbing it into cuts.
5. In a large resealable plastic bag marinate chicken, chilled, overnight.
6. Preheat grill.
7. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on a side, and transfer to a platter.
8. Let chicken stand while preparing salad.
9. In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified.
10. Add mesclun and toss lightly.
11. Slice chicken 1/4-inch thick and serve over salad.

onion, garlic, gingerroot, lemon juice, water, plain yogurt, ground coriander, ground cumin, salt, ground tumeric, cayenne, ground mace, chicken breasts, white wine vinegar, olive oil

Taken from www.foodnetwork.com/recipes/grilled-tandoori-spiced-chicken-breasts-over-mesclun-salad.html (may not work)