Grilled Yogurt and Spice Marinated Chicken Thighs w/spinach & mushroom salad

Serving Size : 6

1 1/2 pounds boneless skinless chicken thighs, bone removed
1 cup lowfat yogurt
1 1/2 teaspoons ground turmeric
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon pepper
1/2 lime, juiced
1/2 teaspoon salt
1 tablespoon oil

In a medium bowl, place yogurt. Stir in turmeric, cumin, coriander, cardamom,
pepper and lime juice. Place chicken in large zip-closure freezer bag and pour
yogurt mixture over chicken. Place in refrigerator and marinate overnight. Heat
grill to moderate heat, remove chicken from marinade and sprinkle lightly with
salt. Brush chicken with oil and place on grill. Grill about 10 minutes, turn and
continue cooking about 8 minutes more or until chicken is golden and fork can be
inserted with ease. Slice each thigh into 3 or 4 serving pieces and arrange on top
of Baby Spinach and Shiitake Salad.

Baby Spinach and Shiitake Salad

1 pound spinach leaves, baby, washed and dried
6 ounces shiitake mushrooms, cut into strips
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 shallot, chopped
1 clove garlic, chopped
1/2 teaspoon chopped fresh thyme
2 red bell peppers, finely julienned
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground pepper

To prepare Baby Spinach and Shiitake Salad,
wash and dry 1 pound baby spinach leaves. Cut shiitake mushrooms into strips and
saute in 1 tablespoon olive oil over medium heat until tender. Sprinkle with 1/4
teaspoon salt and 1/8 teaspoon pepper; stir in 1 chopped shallot, 1 chopped clove
garlic and 1/2 teaspoon chopped fresh thyme. Drain and set aside. In large bowl,
toss together spinach, mushrooms and 2 finely julienned red bell peppers. Season
with mixture of 1 tablespoon olive oil, 1 tablespoon fresh lemon juice and 1/8
teaspoon freshly ground pepper. Top with grilled chicken slices.

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