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Leo Gong, Randy Mon Photo by: Leo Gong, Randy Mon

Lemon Cashew Chicken Salad

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.

Sunset DECEMBER 2007

  • Yield: Makes 6 servings
  • Total:45 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 66%
  • Protein: 20g
  • Fat: 20g
  • Saturated fat: 6g
  • Carbohydrate: 4.2g
  • Fiber: 0.6g
  • Sodium: 860mg
  • Cholesterol: 101mg
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Lemon Cashew Chicken Salad recipe

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