Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    boneless -- skinless chicken
                        -- breast halves
                        ***YOGURT MARINADE***
   1      teaspoon      toasted and crushed cumin
                        seed
     1/2  teaspoon      red chile flakes
   2      teaspoons     roasted garlic
     1/4  cup           minced scallions -- white
                        --part only
   1      cup           plain yogurt
   1      teaspoon      paprika
   1      tablespoon    fresh lemon juice
                        ***LEMON-TARRAGON VINAIGRETTE***
     1/2  cup           fresh lemon juice
   1      teaspoon      grated lemon zest
   2      tablespoons   white wine vinegar
   1      tablespoon    minced shallots
   2      tablespoons   minced fresh tarragon
   2      teaspoons     honey -- (or to taste)
     1/2  cup           olive oil or -- 1/2 cup
                        chicken stock
                        -- defatted
                        kosher salt and freshly
                        ground white
                        pepper

Preparation:

YOGURT MARINADE: In a medium bowl, combine the marinade ingredients. Add the chicken and marinate in the refrigerator for at least 2 hours. LEMON-TARRAGON VINAIGRETTE: In a bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate THE CHICKEN: Preheat the grill or stove top grill. Wipe any excess marinade from the chicken. Grill or broil until the chicken is just done and juicy, about 3 to 4 minutes on each side. While the chicken is cooking, heat the olive oil in a large sauté pan and quickly sauté the savory greens until just wilted. Serve the chicken on top of the greens and drizzle with the vinaigrette to taste. Recipe By: COOK'S CHOICE SHOW #CH121