Small red onion
2 cloves garlic
2 teaspoons garam marsala
¾ cup low fat greek yogurt
¼ 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
¼ cup sliced dried apricots
1 plum, pitted and thinly sliced
1. In a blender, puree the chopped onion and the garlic with garam marsala, ½ cup of the yogurt. ¼ cup of vinegar, 1/2 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 an hour and up to 1 day.
2. Heat 1 tablespoon of the oil in a large non stick 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 chicken, apricots and plum.