About this recipe:This creamy yet light chicken salad is ideal for serving as a light meal or cold buffet dish. Basing the dressing on low-fat yoghurt mixed with reduced-fat mayonnaise makes it lower in fat than many other creamy dressings while still keeping the richness.
1 cold roast chicken (about 1.5 kg) or 675 g cooked chicken meat
1 tbsp (15ml) lime juice
2 crisp green apples, such as Granny Smith
4 celery stalks, thinly sliced
¾ cup (100 g) dried apricot halves, quartered
⅓ cup (85 g) plain low-fat yoghurt
2 tbsp 97% fat-free mayonnaise
2 pieces stem ginger, finely chopped
¼ cup (30 g) walnut pieces
watercress leaves to garnish
Directions Prep:25min › Extra time:5min › Ready in:30min
If you are 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 yoghurt and mayonnaise in another small bowl and season with pepper. Stir in the chopped 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.