Tandoori Chicken Salad

• 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

Directions

1. 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.
2. In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, cilantro, and jicama; set aside.
3. 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.
4. 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.

Excitement of a growing family

It is really humbling and exciting that Balanced Life Systems is taking on a personality of its own. Its so important for me to get the message across that BLS exists to serve the community. We are completely focused on creating a healthy environment and taking that positive energy from the studio into the world around us. Through science, education and commitment to the highest and best standards, we are going to help people find passion for self improvement.