• 1/2 cup Tandoori paste
• 1/2 cup plain yogurt
• 4 boneless and skinless chicken breasts
• 4 cups salad greens mix
• 1 cup salad dressing
• 3/4 cup chopped nuts
• 2 Tbs. fresh cilantro, chopped, optional

In a bowl, combine the tandoori paste and yogurt. Add chicken breasts, coating thoroughly. Set aside for about 30 minutes. Grill for 8-10 minutes, turning once. Brush remaining marinade over breasts. When done, let cool slightly and cut into thin strips. Arrange salad greens on plates. Top with chicken strips, salad dressing, chopped nuts, and cilantro.

Per serving: calories 665, fat 45.9g, 61% calories from fat, cholesterol 109mg, protein 50.0g, carbohydrates 14.9g, fiber 3.7g, sugar 9.3g, sodium 710mg, diet points 16.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.4, Fruit: 0.0, Bread: 0.4, Lean meat: 0.7, Fat: 8.9, Sugar: 0.0, Very lean meat protein: 5.5

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