Padma Lakshmis Tandoori Chicken Salad

Ingredients

• 1 cup nonfat plain yogurt
• 2 teaspoons garam masala
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 jalapeño pepper, stemmed, seeded and finely minced (optional)
• 1 ½ pounds boneless, skinless chicken breasts, gently flattened and cut into 1/2-inch strips
• 1 tablespoon canola oil

Salad

• 3 cups shredded iceberg lettuce
• 3 cups shredded red cabbage
• 3 cups diced plum tomatoes
• 2 cups sliced cucumber
• 1 ½ cups diced jicama
• 1 cup sliced radishes
• 1 small bunch scallions, finely chopped
• 1 cup loosely packed cilantro leaves, finely chopped
• Juice of 2 small lemons, or to taste

Directions

1. To make chicken: Whisk yogurt, garam masala, ginger, garlic, turmeric, salt and jalapeño (if using) in a shallow dish. Add chicken and stir to coat. Cover and refrigerate while preparing the vegetables.
2. Meanwhile, make salad: Combine lettuce, cabbage, tomatoes, cucumber, jicama, radishes, scallions and cilantro in a large bowl; toss to combine.
3. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and marinade; cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, 6 to 8 minutes.
4. Transfer the chicken and the pan juices to the bowl with the salad. Add lemon juice to taste; toss to combine.