Salads: Spiced Chicken Salad with Plums and Chickpeas (Serves 4)

1 small red onion, half coarsely chopped and half sliced
2 cloves garlic
2 T garam masala or curry powder
3/4 cup low-fat Greek yogurt
1/4 cup + 2 T red wine vinegar
Kosher salt, black pepper
1 pound boneless skinless chicken breasts (2-3)
2 T evoo
1 large head romaine lettuce, torn
1 15.5 oz can chickpeas, rinsed
1/4 cup sliced dried apricots
1 plum, pitted and thinly sliced

In a blender, puree chopped onion and garlic with garam masala, 1/2 cup yogurt, 1/4 cup vinegar, 1/2 t s, 1/4 t pepper.  Transfer to med bowl, add chicken and turn to coat.  Let marinate in the refrigerator for at least 1 hour and up to 1 day. Heat 1 T evoo in large nonstick skillet over medium heat.  Shake excess marinade off chicken.  Cook chicken until browned and cooked through, 6-7 minutes per side.  Let rest 5 minutes before slicing.
Meanwhile, in large bowl, whisk tog remaining 1/4 cup yogurt, 2 T vinegar, 1 T evoo with 1 T water, 1/2 t salt, 1/4 t pepper.  Add lettuce, chickpeas, sliced onion, toss to combine.  Top with sliced chicken, apricots, plum.