Tandoori-Spiced Chicken With Mango-Jicama Salad

Tandoori-Spiced Chicken
From Cooking Light
1 1/2 Cups plain reduced-fat Greek yogurt
2 TBS grated onion
1 TBS grated peeled fresh ginger
1 TBS canola oil
1 TSP ground cumin
1/2 TSP ground red pepper
1/4 TS ground turmeric
3 Garlic cloves, minced
4 (6-ounce) Skinless, boneless chicken breast halves
1/2 TSP salt
Cooking spray

Mango Salad
3 Mangoes, medium dice

1/2 LB jicama (about 1 small jicama), small dice

1/4 Cup packed fresh mint leaves, torn

2 TBSs freshly squeezed lime juice

1/2 TSP kosher salt

1/4 TSP cayenne pepper

I have found that marinating chicken in yogurt always yields the tastiest, juiciest meat by far, no tandoori oven required.  If you're not a fan of Indian flavors, you can swap the spices for citrus and fresh herbs for an equally delicious chicken dinner.  A mango-jicama salad perfectly compliments the yogurt and spices in this chicken.  I've never cooked with jicama before, but I love the crisp texture and clean flavor - perfect for summer.

For the chicken, combine the first 8 ingredients in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning occasionally.  Place a small roasting pan in oven. Preheat broiler to high. Remove chicken from bag; discard marinade. Season both sides of chicken evenly with salt. Place chicken on preheated pan coated with cooking spray. Broil in lower third of oven for 15 minutes or until done, turning after 7 minutes.

In the meantime toss the mangoes, jicama and mint with lime juice in a non-reactive bowl.  Season with salt and cayenne pepper.  Let sit for at least 15 minutes (can be made 1 day ahead).

To make a quick raita mix plain yogurt, diced cucumber, mint, cayenne pepper and lime juice.  Season with salt and pepper.  Serve with warm naan bread.