tandoori chicken salad

Serves: 6

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

Method:
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.
heat oil in a large nonstick skillet over medium-high heat. add the chicken and marinade; cook for 6 to 8 minutes.
transfer the chicken and the pan juices to the bowl with the salad. add lemon juice to taste; toss to combine.