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
- 4.92 ml cumin seed
- 4.92 ml coriander seed
- 3 medium lemons
- 22.18 ml butter
- 44.37 ml minced fresh ginger
- 14.79-44.37 ml finely chopped jalapeno chile
- 2.46 ml salt
- 78.07 ml mayonnaise
- 78.07 ml low-fat yogurt or 78.07 ml whole milk greek strained yogurt
- 118.29 ml chopped fresh cilantro
- 118.29 ml chopped green onion
- 946.36 ml shredded white and dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
- chopped cashews
- 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.
- 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.
- 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.
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.
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!