Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           plain nonfat yogurt
     1/4  cup           chopped onion
   1      tablespoon    ground turmeric
   2      tablespoons   grated peeled gingerroot
   2      teaspoons     paprika
   1      teaspoon      ground cumin
     1/4  teaspoon      salt
     1/4  teaspoon      ground red pepper
   4      cloves        garlic
   6                    skinned boned chicken breast halves -- (4-ounce)
   1      cup           dried lentils
   1      tablespoon    vegetable oil
   1 1/2  cups          diced peeled Rome apple
   1      cup           diced onion
   2      tablespoons   curry powder
   1      cup           drained canned chickpeas -- (garbanzo beans)
     1/4  teaspoon      salt
   2      tablespoons   chopped fresh cilantro
                        vegetable cooking spray
   3      cups          gourmet salad greens

Preparation:

Place the first 9 ingredients in a food processor, and process until smooth. Pour mixture into a large zip-top heavy-duty plastic bag. Add chicken to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally. Bring 3 cups water to a boil in a large saucepan while chicken marinates; add lentils. Cover, reduce heat, and simmer 30 minutes or until lentils are tender; drain well. Heat the oil in a large skillet over medium heat. Add apple and onion; sauté‚ 2 minutes. Add curry powder; sauté‚ 5 minutes. Reduce heat to low; add lentils, chickpeas, and salt, and cook 5 minutes, stirring occasionally. Remove from heat; stir in cilantro, and let cool slightly. Cover and chill. Remove chicken from bag, reserving marinade. Prepare grill. Place chicken on grill rack coated with cooking spray, and grill 5 minutes on each side or until the chicken is done, basting frequently with the reserved marinade. Cut each chicken breast half into 1/4-inch slices. Yield: 6 servings (serving size: 1/2 cup salad greens, about 3/4 cup lentil mixture, and 3 ounces chicken). To serve, arrange salad greens on a serving platter. Spoon the lentil mixture over greens, and top with sliced chicken.