Ingredients

• 1 cup honey mustard dressing
• 1 1/2 tablespoons ground cumin
• 1 tablespoon curry powder
• 1 (8 ounce) container mango yogurt
• 2 tablespoons garam masala
• 2 teaspoons lemon juice
• 4 (4 ounce) skinless, boneless chicken breast halves
• 1/2 red onion, thinly sliced
• 1/2 cup raisins
• 1/2 cup blanched slivered almonds
• 3/4 cup drained canned pineapple tidbits
• 8 cups mixed salad greens
• 4 sprigs fresh mint
• 4 wedges lime

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Instructions

1. In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
2. In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
4. In a small bowl, mix together onion, raisins, almonds, and pineapple.
5. In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.