Lemon Cashew Chicken Salad

• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 3 medium lemons
• 1 1/2 tablespoons butter
• 3 tablespoons minced fresh ginger
• 1 -3 tablespoon finely chopped jalapeno chile
• 1/2 teaspoon salt
• 1/3 cup mayonnaise
• 1/3 cup low-fat yogurt or 1/3 cup whole milk greek strained yogurt
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped green onion
• 4 cups shredded white and dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
• chopped cashews

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, jalapeno, and salt. Cook 3 to 5 minutes or until jalapeno is soft. Remove from heat and set aside.
3. In a large bowl, stir together mayonnaise, yogurt, lemon zest, lemon juice, ginger-jalapeno 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.

cumin, coriander seed, lemons, butter, fresh ginger, jalapeno chile, salt, mayonnaise, lowfat yogurt, fresh cilantro, green onion, shredded white, cashews

Taken from www.food.com/recipe/lemon-cashew-chicken-salad-268811 (may not work)