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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A low-fat chicken salad with a delightfully different Oriental flavor. Very nice for lunch, or stuffed into a pita. I like to make it a few hours in advance to allow the flavors to meld. Ingredients:
2 cups cooked shredded chicken |
1/2 cup coarsely chopped water chestnut |
1/4 cup green onion, chopped |
2 medium cucumbers, peeled and diced |
1/2 cup plain nonfat yogurt |
1/4 cup reduced-fat mayonnaise |
1/2 teaspoon ground ginger |
2 teaspoons soy sauce |
1 clove garlic, minced |
salt and black pepper, to taste |
Directions:
1. Dressing: In small bowl, whisk together yogurt, mayonnaise, ginger, soy sauce, garlic, and pepper until smooth.
2. In large bowl, combine chicken, water chestnuts, green onion, and cucumber; mix well.
3. Pour dressing over chicken mixture and toss to coat.
4. Serve immediately, or refrigerate a few hours before serving.
5. (Note: This salad makes a very nice presentation when you scoop out the cucumber pulp from unpeeled cucumber, add it to chicken mixture, and serve the salad in the cucumber shells).
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