Tropical Chicken Waldorf Salad - 4 servings
- 1-1/2 lbs boneless, skinless chicken breast halves, trimmed
- 1 onion, quartered
- 2 celery stalks, chopped, leaves reserved
- 1 tsp sea salt
- 2 Granny Smith apples, cored and chopped
- 2-1/4 lbs scallions, thinly sliced
- 3/4 cup red seedless grapes, halved
- 3/4 cup slivered almonds, slightly toasted
- 1 fresh pineapple
- 1 cup reduced fat mayonnaise
- 1/4 cup sour cream
- 1 Tbsp fresh lemon juice
- 1/8 tsp salt
- 1/8 tsp black pepper
In large saucepan, place chicken breasts and cover with cold water by 1 in.. 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 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.
For more great chicken recipes, visit www.eatchicken.com.
|900 Cal||40 g||81 g||65 g||16 g||48 g||170 mg||1300 mg|
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