Tandoori Chicken and Lentil Salad
- 1 of 2 Make marinade: Season chicken with 1/2 tsp of the salt. In a medium bowl, whisk yogurt, 3 tbsp of the lemon juice, the ginger, garlic, turmeric, paprika, cumin, coriander and cayenne. Transfer to a glass dish or resealable plastic bag and add chicken, turning to coat. Cover and refrigerate 8 hours or overnight.
- 2 of 2 When ready to eat, heat grill to medium-high. Brush grill grate with oil. Remove chicken from marinade; let excess drip off. Add chicken and grill 10 to 12 minutes, depending on thickness, turning once. Meanwhile, make lentil salad. Open packages and gently break lentils apart. Stir in tomato, celery, carrots, olive oil, parsley and remaining 3 tbsp lemon juice. Season with remaining 1/4 tsp salt and the black pepper. Serve with chicken.
Servings Per Recipe: 6
Per Serving: 50 g pro., 618 mg sodium, 27 g carb., 6 g fiber, 437 kcal cal., 2 g sat. fat, 14 g Fat, total, 126 mg chol.