Tropical Chicken Waldorf Salad
List of Ingredients
Tropical Chicken Waldorf Salad
1 1/2 pounds boneless, skinless chicken breasts,
trimmed of fat
1 onion, quartered
2 celery stalks, chopped, leaves reserved
1 teaspoon Kosher salt
2 medium Granny Smith apples, cored and
chopped
4 scallions, thinly sliced
3/4 cup red seedless grapes, halved
3/4 cup slivered almonds, lightly toasted
1 whole, fresh pineapple with skin
1 cup reduced-fat mayonnaise
1/4 cup sour cream
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
In large saucepan, pace chicken breasts and cover
with cold water by one inch. Add onion, celery
leaves, and Kosher salt. Bring to boil, reduce heat
to low and simmer for 10 minutes, until chicken is
no longer pink in the center. Remove from liquid
and set aside. Discard liquid.
When cool enough to handle, cut chicken into
bite-size pieces. In large bowl, mix together
chicken, celery, apples, scallions, grapes, and
almonds. Use sharp knife to split pineapple into
sixths from top to bottom. Slice core off each
pineapple wedge and slice off fruit, leaving tufts of
leaves in tact. Set aside half the fruit for other use
or garnish. Cut the remaining fruit into chunks and
add to chicken mixture. Set pineapple wedges on
six plates.
In small bowl, whisk together mayonnaise, sour
cream, and lemon juice; blend well. Add dressing to
chicken mixture and toss thoroughly. Add salt and
pepper. Spoon mixture onto pineapple wedges and
serve. Serves six.Recipe
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