Ingredients

For the yogurt marinade:

• 1 cup plain nonfat yogurt
• 2 teaspoons Garam Masala powder
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 jalapeno chili, stemmed, seeded and finely minced (optional)
• 4 skinless, boneless chicken breast halves, gently flattened and cut into strips

For the salad:

• 3 cups shredded iceberg lettuce (1 small head)
• 3 cups shredded red cabbage (1 small head)
• 1 cup sliced radishes (1 bunch)
• 2 cups sliced cucumber (1 large)
• 1 small bunch scallions, minced
• 1 cup loosely packed cilantro leaves, finely chopped
• 1 1/2 cups diced jicama
• 1 tablespoon vegetable oil
• 2 to 3 small lemons, juiced, or to taste
• Salt and freshly ground black pepper, to taste

Directions