• 1 tsp Toasted and crushed cumin seed
• 1/2 tsp Red chile flakes
• 2 tsp Roasted garlic
• 1/4 c. Chopped scallions,, white part only
• 1 c. Plain yogurt
• 1 tsp Paprika
• 1 Tbsp. Fresh lemon juice
• 6 x Boneless, skinless chicken breast halves
• 1/2 c. Fresh lemon juice
• 1 tsp Grated lemon zest
• 2 Tbsp. White wine vinegar
• 1 Tbsp. Chopped shallots
• 2 Tbsp. Chopped fresh tarragon
• 2 tsp Honey, (or possibly to taste)
• 1/2 c. Extra virgin olive oil or possibly, 1/2 c. defatted chicken stock
•     Kosher salt and freshly grnd white pepper

Directions

1. In a medium bowl, combine the marinade ingredients. Add in the chicken and marinate in the refrigerator for at least 2 hrs. In a bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate the extra virgin olive oil or possibly stock, either by whisking by hand or possibly pulsing 2 to 3 times with hand blender. The vinaigrette shouldn't be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days.
2. Makes approximately 2 c..
3. Preheat the broiler or possibly stove top grill. Wipe any excess marinade from the chicken. Grill or possibly broil till the chicken is just done and juicy, about 3 to 4 min on each side. While the chicken is cooking, heat the extra virgin olive oil in a large saute/fry pan and quickly saute/fry the savory greens till just wilted.
4. Serve the chicken on top of the greens and drizzle with the vinaigrette to taste.
5. Yield: 6 servings