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
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,
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
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.