recipeName: 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
steps: 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.
NER: yoghurt garam masala ginger garlic turmeric salt jalapeño pepper chicken breasts canola oil salad iceberg lettuce red cabbage plum tomatoes cucumber parsnip radishes spring onions coriander juice lemon