Ingredients

Serves 6

• FOR THE 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 coarse salt
• 1 jalapeno chile, stemmed seeded, and finely minced (optional)
• 4 1 1/2 pound skinless, boneless chicken breast halves, gently flattened and cut into strips
• FOR THE SALAD
• 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
• FOR COOKING AND SERVING
• 1 tablespoon vegetable oil
• Coarse salt and freshly ground black pepper
• Juice of 2 to 3 small lemons