Lemon Cashew Chicken Salad

Lemon Cashew Chicken Salad Recipe
Leo Gong, Randy Mon
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.

Yield:

Makes 6 servings
Total time: 45 Minutes

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 273
Caloriesfromfat 66 %
Protein 20 g
Fat 20 g
Satfat 6 g
Carbohydrate 4.2 g
Fiber 0.6 g
Sodium 860 mg
Cholesterol 101 mg

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

Preparation

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.

Note: Nutritional analysis is per serving.

December 2007
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