Ingredients

Serves 6

　　

For marinade

1 small onion, chopped

　　3 garlic cloves, chopped

　　a 1-inch piece fresh 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 turmeric

　　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)

　　

Make marinade:

Step 1

In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients.

　　

Step 2

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. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.

　　

Step 3

Prepare grill.

　　

Step 4

Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on each side, and transfer to a platter. Let chicken stand while preparing salad.

　　

Step 5

In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclun and toss lightly.

　　

Step 6

Slice chicken 1/4 inch thick and serve over salad.