Tandoori Chicken Salad

For Cooking and Serving

• 1 tablespoon vegetable oil

• Coarse salt and freshly ground black pepper

• Juice of 2 to 3 small lemons

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 ½ cups diced jicama

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)

• Four 1 1/2 pound skinless, boneless chicken breast halves, gently flattened and cut into strips