Chicken Salad With Plums and Chickpeas

Ingredients

• 1 small red onion, half coarsely chopped and half sliced
• 2 cloves garlic
• 2 teaspoons garam masala or curry powder
• 3/4 cup low-fat Greek yogurt
• 1/4 cup plus 2 tablespoons red wine vinegar
• kosher salt and black pepper
• 1 pound boneless, skinless chicken breasts (2 to 3)
• 2 tablespoons olive oil
• 1 large head romaine lettuce, torn
• 1 15.5-ounce can chickpeas, rinsed
• 1/4 cup sliced dried apricots
• 1 plum, pitted and thinly sliced

Directions

1. In a blender, puree the chopped onion and the garlic with the garam masala, ½ cup of the yogurt, ¼ cup of the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to a medium bowl, add the chicken, and turn to coat. Let marinate in the refrigerator for at least 1 hour and up to 1 day.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Shake the excess marinade off the chicken. Cook the chicken until browned and cooked through, 6 to 7 minutes per side. Let rest for 5 minutes before slicing.
3. Meanwhile, in a large bowl, whisk together the remaining ¼ cup of yogurt, 2 tablespoons of vinegar, and 1 tablespoon of oil with 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, chickpeas, and sliced onion and toss to combine. Top with the chicken, apricots, and plum.

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