1 small red onion, half coarsely chopped and half sliced
2 cloves garlic
2 teaspoons garam masala or curry powder
3/4 cup low-fat Greek yogurt
1/4 cup plus 2 tablespoons red wine vinegar
kosher salt and black pepper
1 pound boneless, skinless free range chicken breasts
2 tablespoons olive oil
1 container arugula
16 ounces chickpeas, rinsed
1/4 cup sliced avocado
1/4 cup sliced cherry tomatoes
1 plum, pitted and thinly sliced
In blender, puree chopped onion and garlic with garam masala, 1/2 cup of yogurt, 1/4 cup of vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Transfer to medium bowl and add chicken.
Let marinate in refrigerator for at least 2 hours.
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Cook the chicken until browned and cooked completely. Let chicken rest for at least 5 minutes before slicing.
In a large bowl, whisk the remaining yogurt, vinegar and oil, salt, pepper with 1 tablespoon water.
Add the lettuce, chickpeas, and sliced onion and toss to combine.
Place chicken, avocado and cherry tomatoes on top