Turkey (Or Chicken) Salad With Indian Spices, Lemon

Name: Turkey (Or Chicken) Salad With Indian Spices, Lemon, And Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 2 cups cooked turkey (or chicken) diced into 1 inch cubes; 1/3 cup thinly sliced green onion; 1/2 tbsp chopped fresh cilantro, or less (or use more green onion if you're not a cilantro fan); 2 tbsp cup chopped cashews; Dressing Ingredients:; 1 tsp whole cumin seed; 1 tsp whole coriander seed; 1 tbsp olive oil; 1 tbsp finely minced fresh ginger root; 1/2 tbsp finely minced fresh jalapeno (or more); 1/4 tsp salt; zest of 1 lemon and 3 tbsp fresh-squeezed lemon juice; 2 tbsp mayo or light mayo; 2 tbsp fat-free Greek Yogurt

Servings: persons

Ingredients:
2 cups cooked turkey (or chicken) diced into 1 inch cubes
1/3 cup thinly sliced green onion
1/2 tbsp chopped fresh cilantro, or less (or use more green onion if you're not a cilantro fan)
2 tbsp cup chopped cashews
Dressing Ingredients:
1 tsp whole cumin seed
1 tsp whole coriander seed
1 tbsp olive oil
1 tbsp finely minced fresh ginger root
1/2 tbsp finely minced fresh jalapeno (or more)
1/4 tsp salt
zest of 1 lemon and 3 tbsp fresh-squeezed lemon juice
2 tbsp mayo or light mayo
2 tbsp fat-free Greek Yogurt

1
In a dry pan, toast the cumin seed and coriander seed until it becomes fragrant, about 3 minutes. Use a spice grinder or mortar and pestle to grind the spices.
2
Finely mince the ginger root and jalapeno. (Use 2 T minced jalapeno or more if you like it spicy.) Heat the olive oil in the same pan you toasted the spices in and saute the minced ginger and jalapeno about 3-4 minutes. Turn off the heat and let it cool.
3
While it cools wash, dry, and chop the cilantro and slice the green onions. Zest lemons and then squeeze the juice. Cut the leftover turkey (or chicken) into cubes about 1 inch square.
4
Mix together the cooled ginger-jalapeno mixture, mayo, Greek yogurt, lemon zest and juice, salt, and ground spices to make the dressing. Put the chopped turkey into a bowl and mix with the dressing. (Use it all because the turkey will absorb some of the dressing.) Mix the chopped cilantro and sliced green onions into the salad.
5
Coarsely chop the cashews and serve the salad with a sprinkling of cashews on each serving.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Ingredients:, 2 cups cooked turkey (or chicken) diced into 1 inch cubes, 1/3 cup thinly sliced green onion, 1/2 tbsp chopped fresh cilantro, or less (or use more green onion if you're not a cilantro fan), and more.

Yes, Turkey (Or Chicken) Salad With Indian Spices, Lemon, And Cilantro falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Turkey (Or Chicken) Salad With Indian Spices, Lemon, And Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions