About this recipe:This creamy yet light chicken salad is ideal for serving as a luncheon or cold buffet dish. Basing the dressing on low-fat Greek-style yogurt mixed with reduced-fat mayonnaise makes it lower in fat than many other creamy dressings while still keeping the richness. Don't be tempted to omit the stem ginger – its subtle flavour makes all the difference.
1 cold roasted chicken, about 1.5 kg (3 lb 3 oz), or 675 g (1 ½ lb) cooked chicken meat
1 tbsp lime juice
2 crisp, green-skinned dessert apples such as Granny Smith
4 celery sticks, thinly sliced
115 g (4 oz) ready-to-eat dried apricots, quartered
5 tbsp 0% fat Greek-style yogurt
2 tbsp reduced-fat mayonnaise
2 pieces stem ginger, finely diced
30 g (1 oz) broken walnuts
sprigs of watercress to garnish
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Method Prep:25min › Ready in:25min
If using a whole roast chicken, remove the meat from the carcass, discarding the skin. Cut the chicken meat into bite-sized pieces and place in a large serving bowl.
Put the lime juice in a small bowl. Core and chop the apples, then add them to the lime juice and toss well to coat the apple pieces (this will prevent them from turning brown). Add the apples, celery and apricots to the chicken and mix together.
Next, combine the yogurt and mayonnaise in another small bowl and season with pepper. Stir in the stem ginger. Spoon this dressing over the chicken salad and toss until all the pieces are coated. Sprinkle over the walnuts and serve garnished with watercress.