Quick & easy cooking


Chicken ginger salad

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Leah Masemola of Soshanguve, Pretoria, says she often makes this tasty salad with its refreshing yoghurt dressing.

Preparation time: 10 min

Cooking time: 20 min

serves 6+

You will need


125 ml (½ cup) plain yoghurt

30 ml (2 tbsp) canola oil

15 ml (1 tbsp) lemon juice

5 ml (1 tsp) ground ginger

salt and freshly ground black pepper


4-6 chicken fillets, cut into short,

thin strips

5 ml (1 tsp) chicken spice

freshly ground black pepper

10 ml (2 tsp) garlic and ginger paste

45 ml (3 tbsp) oil

100 g green beans

1 can (410 g) apricot halves

750 ml (3 cups) cooked brown or

white rice


1. Dressing Mix together the dressing ingredients until well combined. Chill in the fridge until needed.

2. Salad Season the chicken strips with chicken spice and pepper, then rub in the garlic and ginger paste. Heat the oil in a frying pan and fry the strips, in batches, for about 5 minutes, until cooked. Remove and set aside.

3. Bring the water to the boil, add the green beans and cook for 2 to 3 minutes.

Remove and refresh under cold running water. Drain the juice from the canned apricots and halve each piece of fruit.

4. In a large salad bowl, mix all the salad ingredients together, ending with the chicken pieces. Toss lightly with a fork and drizzle the dressing over just before serving.

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