Lemon Cashew Chicken Salad

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. 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. 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. 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.