Lemon Cashew Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An unusual, fresh-tasting version that's lower in fat than the standard but not at all dry, thanks to the thick, creamy yogurt that replaces half the mayo. Prep and Cook Time: about 45 minutes. Notes: Serve on lettuce if you like, or use to fill a sandwich, maybe with sweet onion for crunch—or, in summer, a slice of ripe tomato. Ingredients:
1 teaspoon cumin seeds |
1 teaspoon coriander seeds |
3 medium lemons |
1 1/2 tablespoons butter |
3 tablespoons minced fresh ginger |
1 to 3 tbsp. finely chopped jalapeño chile |
1/2 teaspoon salt |
1/3 cup mayonnaise |
1/3 cup low-fat or whole milk greek strained yogurt |
1/2 cup chopped fresh cilantro |
1/2 cup chopped green onions |
4 cups shredded white and dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken) |
chopped cashews |
Directions:
1. In a medium frying pan over low heat, toast cumin and coriander seeds until fragrant, 3 to 5 minutes. Transfer seeds to a spice grinder and process until finely ground. Zest lemons and set aside zest. Juice 1 lemon and set aside 3 tbsp. juice.
2. Melt butter in the frying pan over medium heat. Add ginger, jalapeño, and salt. Cook until jalapeño is soft, 3 to 5 minutes. 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.
4. Note: Nutritional analysis is per serving.
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