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Tropical Chicken Waldorf Salad

Related recipes: Main Dishes, Salads, High-Fiber Diet, Low-Calorie

From: National Chicken Council

Quick Facts

Servings: 6

Cook Time: 10 min.

Pineapple brings a taste of the Hawaiian islands to this version of Waldorf salad.

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, trimmed of fat
1 onion, quartered
2 celery stalks, chopped, leaves reserved
1 tsp 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 Tbs freshly squeezed lemon juice
1/8 tsp salt
1/8 tsp freshly ground pepper

Directions

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.

Recipe courtesy of the National Chicken Council

Nutrition Facts

Calories 421

Calories from Fat 168 (40%)

(30%)Total Fat 19g

(15%)Saturated Fat 3g

Polyunsaturated Fat 6g

Monounsaturated Fat 8g

(27%)Cholesterol 82mg

(33%)Sodium 796mg

(40%)Potassium 1412mg

Total Carbohydrate 35g

(35%)Dietary Fiber 9g

Sugars 22g

Sugar Alcohols 0g

(62%)Protein 31g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

	Search Content Tropical Chicken Waldorf Salad Related recipes: Main Dishes, Salads, High-Fiber Diet, Low-Calorie From: National Chicken Council Quick Facts Servings: 6 Cook Time: 10 min. Pineapple brings a taste of the Hawaiian islands to this version of Waldorf salad. Ingredients 1 1/2 lbs boneless, skinless chicken breasts, trimmed of fat 1 onion, quartered 2 celery stalks, chopped, leaves reserved 1 tsp 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 Tbs freshly squeezed lemon juice 1/8 tsp salt 1/8 tsp freshly ground pepper Directions 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. Recipe courtesy of the National Chicken Council Nutrition Facts Calories 421 Calories from Fat 168 (40%) (30%)Total Fat 19g (15%)Saturated Fat 3g Polyunsaturated Fat 6g Monounsaturated Fat 8g (27%)Cholesterol 82mg (33%)Sodium 796mg (40%)Potassium 1412mg Total Carbohydrate 35g (35%)Dietary Fiber 9g Sugars 22g Sugar Alcohols 0g (62%)Protein 31g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.