Tandoori Chicken Salad

Recipe Ingredients

4		Boneless skinless chicken breast halves - gently flattened
		And cut into strips
		For The Yogurt Marinade
1 cup	237ml	Plain nonfat yogurt
2 teaspoons	10ml	Garam Masala powder
1 teaspoon	5ml	Ground ginger
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Ground turmeric
1 teaspoon	5ml	Salt
1		Jalapeño chile - stemmed, seeded,
		And finely minced (optional)
		For The Salad
3 cups	711ml	Shredded iceberg lettuce - (1 small head)
3 cups	711ml	Shredded red cabbage - (1 small head)
1 cup	237ml	Sliced radishes - (1 bunch)
2 cups	474ml	Sliced cucumber - (1 large)
1		Small bunch scallions - minced
1 cup	16g / 0.6oz	Cilantro leaves - (loosely packed) - finely chopped
1 1/2 cups	219g / 7.7oz	Diced jicama
		Assembly
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Lemons - (to 3 or to taste) - juiced (small)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Make the marinade: In a bowl combine all ingredients.

Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables.

Make the salad: In a large salad bowl combine all salad ingredients.

In a nonstick skillet set over moderately-high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked.

Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A53) - from the TV FOOD NETWORK

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