Ingredients Meat & Poultry Chicken Chicken Breast Recipes Tandoori Chicken Salad 4.8 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 7, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 This delicious Tandoori Chicken Salad gets a kick from fresh ginger. The recipe courtesy of Padma Lakshmi. Ingredients 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 Directions 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. Rate it Print