Tandoori Chicken Salad

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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