In a bowl, whisk together 3 tbs plain yogurt, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp grated ginger, 2 tsp tandoori masala, 1 tsp ground cumin, 1 tsp paprika, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp salt and 1 tsp black pepper until smooth.

Marinate chicken

Add 1 lb chicken breast strips to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, 15 minutes will still impart flavor.

Cook chicken

Heat 1 tbs vegetable oil in a large nonstick skillet or grill pan over medium-high heat. Shake off excess marinade and add chicken strips in a single layer, working in batches if needed. Cook 3–4 minutes per side until charred at edges and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then slice into bite-sized pieces if needed.

Dressing (Cooling Yogurt-Cilantro)

While the chicken rests, whisk together 1/2 cup plain yogurt, 1 tsp olive oil, 1 tbs lemon juice, 1/2 tsp honey (optional), 2 tbs finely chopped cilantro, 1 tbs finely chopped mint, 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or lemon for brightness. Chill briefly if you prefer a colder dressing.

Assemble Salad

In a large bowl, combine 6 cups mixed salad greens, 1 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, 1 small thinly sliced red onion, 1/2 cup thinly sliced green bell pepper, 1/2 cup shredded carrot, 1/4 cup chopped cilantro and 2 tbs chopped mint (if using). Toss gently to combine.

Arrange the tossed greens on a serving platter or divide among 4 plates. Top evenly with the warm tandoori chicken pieces.

Drizzle the yogurt-cilantro dressing over the salad (about half the dressing to start). Garnish with 1/4 cup toasted chopped almonds or cashews and 1/4 cup pomegranate arils if using. Serve remaining dressing on the side.

Finishing & Serving

For extra flavor, squeeze additional lemon juice over each plate and sprinkle a few extra cilantro leaves. Serve immediately while chicken is warm for best contrast with cool greens.