Leftover Turkey or Chicken Salad with Indian Spices

Ingredients

• 4 cups leftover turkey diced into 1 inch cubes
• 3/4 cup thinly sliced green onion
• 1 cup chopped fresh cilantro, or less
• 1/3 cup chopped cashews
• 1 tsp. whole cumin seed
• 1 tsp. whole coriander seed
• 1 T olive oil
• 3 T finely minced fresh ginger root
• 1-2 T finely minced fresh jalapeno, or more
• 1/2 tsp. salt
• Zest of 2 lemons and 3 T fresh-squeezed lemon juice
• 1/3 cup mayo or light mayo
• 1/3 cup fat-free Greek Yogurt

Directions

1. Set a dry pan over the heat and add the cumin seed and coriander seed. Toast them until their aroma opens up, about 3 minutes, then grind them in a spice grinder or with a mortar and pestle.
2. Chop the ginger root and jalapeno very finely. Use 2 T minced jalapeno or more if you want extra heat. In the same pan you used for the spices, warm the olive oil, then cook the minced ginger and jalapeno for about 3-4 minutes. Take the pan off the heat and set it aside to cool.
3. As that mixture cools, wash, dry, and chop the cilantro, then slice the green onions. Zest the lemons before juicing them. Cut the leftover turkey or chicken into cubes about 1 inch square.
4. Stir the cooled ginger-jalapeno mixture together with the mayo, Greek yogurt, lemon zest and juice, salt, and ground spices to make the dressing.
5. Add the chopped turkey to a bowl and fold in the dressing. Use all of it, since the turkey will soak up some of that sauce. Stir in the chopped cilantro and sliced green onions.
6. Roughly chop the cashews, then serve the salad with cashews scattered over each portion.