Oriental Chicken Salad

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.

• Ready In: 15 mins
• Serves: 4

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

• Dressing

• 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).