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.