Tandoori Chicken Salad

Ingredients

• 1 cup low fat plain yoghurt
• 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 kg boneless, skinless chicken breasts, gently flattened and cut into 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 parsnip
• 1 cup sliced radishes
• 2 tablespoons chopped spring onions, finely chopped
• 1 cup coriander, finely chopped
• juice of 2 small lemons, or to taste

Preparation

1. to make chicken: whisk yoghurt, 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. meanwhile, make salad: combine lettuce, cabbage, tomatoes, cucumber, jicama, radishes, scallions and cilantro in a large bowl; toss to combine.
2. heat oil in a large nonstick skillet over medium-high heat. add the chicken and marinade; cook for 6 to 8 minutes.
3. transfer the chicken and the pan juices to the bowl with the salad. add lemon juice to taste; toss to combine.