Tropical Chicken Waldorf Salad
Ingredients
- 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
Instructions
- In large saucepan, place chicken breasts and cover with cold water by 1 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 6 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.