Creamy chicken salad with ginger


  • 1 cold roast chicken, about 1.5 kg, or 700 g cooked chicken meat
  • 1 tablespoon lime juice
  • 2 green apples
  • 4 stalks celery, thinly sliced
  • ⅔ cup (120 g) dried apricots, quartered
  • ⅓ cup (90 g) sour cream
  • 2 tablespoons mayonnaise
  • pepper
  • 2 pieces stem ginger, finely diced
  • ¼ cup (25 g) walnut halves


  1. If using a whole roast chicken, remove the meat from the carcass, discarding the skin.
  2. Cut the chicken meat into bite–sized pieces and place in a large serving bowl.
  3. Put the lime juice in a small bowl.
  4. 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).
  5. Add the apples, celery and apricots to the chicken and mix together.
  6. Combine the sour cream and mayonnaise in another small bowl and season with pepper.
  7. Stir in the stem ginger.
  8. Spoon this dressing over the chicken salad and toss until all the pieces are coated.
  9. Sprinkle over the walnuts and serve garnished with watercress.

Serves 6
Preparation: 20-25 minutes
Cooking: NA

Source: Perfect Poultry
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