Grilled Chicken And Chickpea Salad

Poultry

2 tablespoons Minced garlic
2 tablespoons Fresh ginger; peeled and grated
1 teaspoon Ground cumin
1/2 teaspoon Salt
1/4 teaspoon Ground red pepper
4 Skinned and boned chicken breast ha
2 cans chickpeas; rinsed and drained (15-ounce)
1/2 cup Plain yogurt
1/2 cup Sour cream
1 tablespoon Curry powder
1 tablespoon Lemon juice
1/2 teaspoon Salt
1 Red bell pepper; chopped
1/4 cup Purple onion; diced
2 Jalapeno peppers; seeded and minced
2 tablespoons Fresh cilantro; chopped
2 tablespoons Fresh mint; chopped
3 cups Fresh spinach; torn
3 cups Red-tipped Bibb lettuce; torn
2 tablespoons Lemon juice
1 tablespoon Hot curry oil

Combine first 5 ingredients; sprinkle on all sides of chicken breasts. Cover and chill 1 hour. Stir together chickpeas and next 10 ingredients; cover and chill. Grill chicken, covered with grill lid, over medium-high heat (350ø to 400ø) 5 minutes on each side. Cut into 1/2-inch-thick slices. Keep warm. Combine spinach and lettuce in a large bowl. Whisk together lemon juice and curry oil; drizzle over greens, and toss gently. Arrange evenly on 4 serving plates; top evenly with chickpea salad and a sliced chicken breast.