Tropical Chicken Salad

Serves 4

Yogurt Mayonnaise Ingredients

  • 2 egg yolks
  • 1/2t Dijon mustard
  • 1t lemon juice
  • 2/3c light olive oil or salad oil
  • 1/2c Natural Yogurt
  • Salt & Pepper to taste

Salad Ingredients

  • 1 medium cooked chicken, meat removed, skinned and diced
  • 2 chopped tomatoes
  • 1 mango, peeled and sliced
  • 2 spring onions, thinly sliced
  • 1T grated fresh ginger
  • 2 bunches bok choy, separated and washed
  • fresh coriander leaves to garnish


Directions - Yogurt Mayonnaise

  • Place the egg yolks in a mixing bowl with the mustard and salt and pepper to taste.  Work to a smooth paste using a whisk or an electric beater (you can also use a food processor).
  • Add the lemon juice and continue mixing until the texture is smooth again.
  • If using a whisk, add the oil drop by drop, vigorously beating in each addition, until only 1/8c of oil is left.
  • If using a food processor or electric beater, keep the motor running and very slowly add 1/2c of the oil in a thin steady stream. 
  • Blend in the yogurt, 1 tablespoon at a time, and alternate with the remainder of the oil, ensuring each addition has been absorbed before adding more.
  • Adjust seasoning to taste. Chill mixture thoroughly before serving


Directions - Salad

  • Combine chicken, tomatoes, mango, spring onion and grated ginger with the Yogurt Mayonnaise in a large bowl and gently toss.
  • Line a salad bowl or platter with the bok choy leaves, then pile the salad on top.  Garnish with the coriander leaves.



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