Tropical Chicken Waldorf Salad

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breast halves, trimmed of fat or 1 1/2 lbs store-bought rotisserie-cooked chicken
• 1 onion, quartered
• 2 celery ribs, chopped, leaves reserved
• 1 teaspoon kosher salt
• 2 medium granny smith apples or 2 medium fuji apples, cored and chopped
• 2 scallions, thinly sliced
• 3/4 cup red seedless grapes, halved
• 3/4 cup chopped macadamia nuts, slightly toasted
• 1 fresh pineapple
• 1 cup low-fat mayonnaise
• 1/4 cup sour cream
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

• 1 in large saucepan, place chicken breasts and cover with cold water by 1 inch.
• 2 add onion, celery leaves and kosher salt.
• 3 bring to boil, reduce heat to low and simmer for 10 minutes, until chicken is no longer pink in the center.
• 4 remove from liquid and set aside; discard liquid.
• 5 when cool enough to handle, cut chicken into bite-size pieces.
• 6 in large bowl, mix together chicken, celery, apples, scallions, grapes and toasted macadamia nuts.
• 7 use sharp knife to split pineapple into sixths from top to bottom.
• 8 slice core off each pineapple wedge and slice off fruit, leaving tufts of leaves in tact.
• 9 use the extra half of pineapple for garnish.
• 10 cut the remaining fruit into chunks and add to chicken mixture.
• 11 set pineapple wedges on plates.
• 12 in small bowl, whisk together mayonnaise, sour cream and lemon juice; blend well.
• 13 add dressing to chicken mixture and toss thoroughly.
• 14 add salt and pepper.
• 15 spoon mixture onto pineapple wedges and serve.