Lemon Cashew Chicken Salad Recipe

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.

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

Step 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.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories273

% Daily Value *
Total Fat 20g26%

Saturated Fat 6g30%
Cholesterol 101mg34%
Sodium 860mg38%
Total Carbohydrate 4.2g2%

Dietary Fiber 0.6g3%
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Lemon Cashew Chicken Salad