Tandoori Chicken Salad - cooking recipe

Ingredients

1 (8 oz.) container Borden Lite-line or low-fat plain yogurt
2 tsp. chicken flavored instant bouillon
1/4 tsp. ground ginger
1/4 tsp. crushed red pepper
green bell pepper strips
sliced mushrooms
lettuce leaves
1/4 c. lemon juice (from concentrate)
2 cloves garlic, finely chopped
2 Tbsp. water
1/4 tsp. ground cumin
1/4 tsp. dry mustard
4 skinned and boneless chicken breasts (about 1 lb.)
sliced zucchini

Preparation

Combine yogurt, lemon juice, garlic, bouillon, water, cumin, ginger, mustard and red pepper; mix well. In shallow dish, pour 1/2 cup bouillon mixture over chicken. Cover and marinate in refrigerator 6 hours or overnight. Chill remaining mixture to use for salad dressing. Remove chicken from marinade. Heat marinade. Grill or broil chicken, basting with marinade.