Lemon Cashew Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 Ingredients:
1 teaspoon cumin seed |
1 teaspoon coriander seed |
3 medium lemons |
1 1/2 tablespoons butter |
3 tablespoons minced fresh ginger |
1 -3 tablespoon finely chopped jalapeno chile |
1/2 teaspoon salt |
1/3 cup mayonnaise |
1/3 cup low-fat yogurt or 1/3 cup whole milk greek strained yogurt |
1/2 cup chopped fresh cilantro |
1/2 cup chopped green onion |
4 cups shredded white and dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken) |
chopped cashews |
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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