Oriental Chicken Salad

• 2 cups cooked shredded chicken
• 12 cup coarsely chopped water chestnut
• 14 cup green onion, chopped
• 2 medium cucumbers, peeled and diced
• 12 cup plain nonfat yogurt
• 14 cup reduced-fat mayonnaise
• 12 teaspoon ground ginger
• 2 teaspoons soy sauce
• 1 clove garlic, minced
• salt and black pepper, to taste

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).

chicken, water chestnut, green onion, cucumbers, nonfat yogurt, mayonnaise, ground ginger, soy sauce, clove garlic, salt

Taken from www.food.com/recipe/oriental-chicken-salad-23376 (may not work)