Lemon Cashew Chicken Salad

Lemon Cashew Chicken Salad
Photo by Leo Gong, Randy Mon

Ingredients

  • Chopped cashews
  • 1 ½ tablespoons butter
  • 1 to 3 tbsp. finely chopped jalapeño chile
  • 1/3 cup mayonnaise
  • Chopped cashews
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • + 19 more ingredients
    • 1 teaspoon coriander seeds
    • 4 cups shredded white and dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
    • 1 ½ tablespoons butter
    • ½ cup chopped green onions
    • ½ cup chopped fresh cilantro
    • ½ teaspoon salt
    • 1/3 cup mayonnaise
    • 1/3 cup low-fat or whole milk Greek strained yogurt
    • ½ cup chopped green onions
    • ½ cup chopped fresh cilantro
    • 4 cups shredded white and dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
    • 1/3 cup low-fat or whole milk Greek strained yogurt
    • 3 medium lemons
    • 3 medium lemons
    • 1 to 3 tbsp. finely chopped jalapeño chile
    • 1 teaspoon cumin seeds
    • 3 tablespoons minced fresh ginger
    • ½ teaspoon salt
    • 3 tablespoons minced fresh ginger

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....

View full recipe at My Recipes

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