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Lemon Cashew Chicken Salad

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“This salad using a rotisserie chicken could be served over lettuce leaves or in a sandwich. It has less fat than many chicken salad recipes because yogurt replaces some of the Mayo. Recipe is from Sunset Magazine Dec. 2007”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast cumin and coriander seeds until fragrant over low heat for 3 to 5 minutes. Grind in a spice grinder and process until finely ground. Zest lemons and set aside zest. Juice 1 lemon and set aside 3 tablespoons juice.
  2. Melt butter in the frying pan over medium heat. Add ginger, jalapeño, and salt. Cook 3 to 5 minutes or until jalapeño is soft. Remove from heat and set aside.
  3. In a large bowl, stir together mayonnaise, yogurt, lemon zest, lemon juice, ginger-jalapeño mixture, and ground spices. Add cilantro, green onions, and chicken; stir to coat well with dressing. Taste and adjust seasonings as needed. Sprinkle with cashews and serve.

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