Lemon Cashew Chicken Salad

Total Time
45mins
Prep 30 mins
Cook 15 mins

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 Nutrition

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.
Most Helpful

4 5

I thought the chilis and ginger sounded like a huge amount, but they weren't, and were the best part - I wished there were more! I used Greek yogurt and less butter and salt.

5 5

This may be the best chicken salad I've tasted! It's quite lemony; the juice and zest of one lemon is enough for lots of flavor. My rotisserie chicken was only 2 lbs. and all the other ingredients worked perfectly. You'd never guess that half the mayo has been replaced with yogurt. Because I don't have a spice grinder, I skipped toasting the seeds and used ground coriander and cumin in Step#3. You may want to make this in advance and chill before serving. Outstanding recipe!