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