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Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breast halves - gently flattened And cut into strips For The Yogurt Marinade

  2. 1 cup 237ml Plain nonfat yogurt

  3. 2 teaspoons 10ml Garam Masala powder

  4. 1 teaspoon 5ml Ground ginger

  5. 1 teaspoon 5ml Minced garlic

  6. 1 teaspoon 5ml Ground turmeric

  7. 1 teaspoon 5ml Salt

  8. 1 Jalapeño chile - stemmed, seeded, And finely minced For The Salad

  9. 3 cups 711ml Shredded iceberg lettuce - (1 small head)

  10. 3 cups 711ml Shredded red cabbage - (1 small head)

  11. 1 cup 237ml Sliced radishes - (1 bunch)

  12. 2 cups 474ml Sliced cucumber - (1 large)

  13. 1 Small bunch scallions - minced

  14. 1 cup 16g / 0.6oz Cilantro leaves - (loosely packed) - finely chopped

  15. 1 1/2 cups 219g / 7.7oz Diced jicama Assembly

  16. 1 tablespoon 15ml Vegetable oil

  17. 2 tablespoons 30ml Lemons - (to 3 or to taste) - juiced (small) Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables. Make the salad: In a large salad bowl combine all salad ingredients. In a nonstick skillet set over moderately-high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste. This recipe yields 4 to 6 servings.

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