Ingredients
1 tablespoon vegetable oil
Coarse salt and freshly ground black pepper
Juice of 2 to 3 small lemons
1 (3 cups) small head shredded iceberg lettuce
1 (3 cups) small head shredded red cabbage
6 (3 cups) large diced plum tomatoes
1 bunch (1 cup) sliced radishes
1 (2 cups) large sliced cucumber
1 small bunch (2 cups) large sliced scallions, minced
1 cup loosely packed cilantro leaves, finely chopped
1 1/2 cups diced jicama
1 cup plain nonfat yogurt
2 teaspoons garam masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon coarse salt
1 jalapeno chile, stemmed seeded, and finely minced (optional)
Four 1 1/2 pound skinless, boneless chicken breast halves, gently flattened and cut into strips
Preparation
Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeno, if using. Add chicken and toss to coat. Cover and refrigerate while preparing salad.
In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, cilantro, and jicama; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.
Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.
