Ingredients
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
Preparation
Cut chicken into 1-inch pieces and set aside. 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. 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. Thread chicken onto 8 skewers and grill or broil for 6-8 minutes on each side or until no longer pink. Toss the salad and dressing together and serve with chicken skewers.
