Creamy chicken salad with ginger

    25 min

    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.

    26 people made this

    Serves: 6 

    • 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
    • pepper
    • sprigs of watercress to garnish

    Prep:25min  ›  Ready in:25min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (3)


    Used proper yoghurt and homemade full fat mayo as I didn't want added sugar and chemicals as I'm watching my weight  -  08 Jul 2012


    Very nice and easy to make. Light salad dressing made with a little lemon juice gave a little extra taste. Served with garlic bread  -  13 Mar 2016


    Delicious twist on a basic salad.  -  17 Sep 2009