For the Salad:

• 2 to 3 cups chopped romaine hearts

• 1 cup baby romaine leaves

• 1 cucumber, thinly sliced

• ½ pound red radishes, thinly sliced

For the Tandoori Chicken:

• ½ pound boneless, skinless chicken breast, cut into cubes

• 3 tablespoons plain yogurt

• 1 teaspoon dried thyme

• ¼ to ½ teaspoon garam masala

• ½ teaspoon ground cumin

• ½ teaspoon salt

• ¼ teaspoon paprika or Indian red chili powder

• 1 tablespoon lime juice

• A few drops of orange food coloring (optional)

• 2 tablespoons ginger-garlic paste (use freshly grated ginger and garlic)

• 2 tablespoons canola oil

For the Mango Yogurt Dressing:

• ½ cup mango puree (fresh or thawed)

• 4 tablespoons plain yogurt

• 2 tablespoons water

• 2 tablespoons lime juice

• Zest of ½ lime

• Salt and black pepper, to taste

• 1 tablespoon sugar (optional, depending on mango sweetness)

Optional Lime-Curry Cashews:

• 1 cup raw unsalted cashews

• 1 tablespoon curry powder

• 2 tablespoons lime juice

• 1 tablespoon canola oil

• Salt and black pepper, to taste