Chicken & ChickPea Salad

I found this recipe in The Nest magazine and modified it for our tastes. Next time, I think I'll add a little vinegar to give it an extra kick.

2-3 cloves minced garlic
2 tsp ground ginger
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp curry
1/4 tsp crushed red pepper
1/2 cup white wine
2 boneless, skinless chicken breasts
2 tomatoes, diced
cucumber, diced
1 tsp curry power
2 tbsp fresh lemon juice
1/2 tsp salt
2 scallions, chopped
3 tbsp minced red onion
1 tbsp butter

1. Combine wine, garlic, ginger, cumin, curry, salt, and red pepper. Pour marinade over chicken and chill for 2-4 hours.

2. Combine remaining ingredients (except butter) in a serving bowl and chill.

3. Bake chicken at 375 in a glass dish with butter for 30 minutes. Slice and arrange over salad.