• 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, 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.