Serves 6

300 g boiled chicken meat
100 g water chestnuts
1 onion
2 fresh cucumbers

Dressing:
1 dl plain low-fat yoghurt
1/2 dl low-fat mayonnaise
1 tbs grated fresh ginger
or 1 tsp ground ginger
2 tsp soy sauce
1 chopped garlic clove
1/2 tsp freshly ground black pepper

Cut the chicken meat in pieces. Coarsely chop the water chestnuts, peel and
finely chop the onion, and peel and slice the cucumbers.

Dressing: Whisk together yoghurt, mayonnaise, ginger, soy sauce, garlic, and
pepper to a smooth sauce. Mix chicken, water chestnuts, and onions. Blend
well. Pour the dressing over the salad and make sure all the ingredients are
covered. Put the sliced cucumber on the plates and portion the salad on top.