Title: Lighter Chicken Waldorf Salad
Categories: Salad Poultry Chicken
Yield: 4 Servings
| 3/4 | lb | Roasted chicken breast (2 |
| | | Boneless, skinless halves) |
| 1 | md | Granny Smith apples, cored |
| | | And diced in 1/2-inch pieces |
| 1 | | Rib celery, finely minced |
| 1 | | Ripe mango, peeled and diced |
| 2 | tb | Minced, candied ginger * |
| 1/3 | c | Light mayonnaise |
| 1/3 | c | Nonfat sour cream |
| 2 | tb | Lime juice |
| 2 | tb | Mango chutney |
| 1 | ts | Grainy mustard |
| 3 | tb | Coarsely chopped walnuts |
| 2 | tb | Minced fresh mint |
1. Dice the cooked chicken. Combine with the apple, celery, mango and
candied ginger. 2. In a medium bowl, combine the mayonnaise, sour cream,
lime juice, chutney and mustard; mix well. Add to the salad, mixing well.
Cover and refrigerate until ready to serve. 3. Just before serving, stir in
the chopped walnuts and mint. Note: Waldorf salad is typically chock full
o' fat; this one has some fat, but less fat than the traditional recipe. *
Candied or sugared ginger can be found in the Asian section of major
supermarkets.