Tropical Chicken Waldorf Salad
Serves: 6
Calorie: 487, Proteins: 31 g, Total Fat: 27 g, Fiber: 8.80 g, Sugar 22 g.
Preparation
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.