Best Tropical Chicken Waldorf Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HEALTHY TROPICAL CHICKEN WALDORF SALAD



Healthy Tropical Chicken Waldorf Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings (about 1 cup)

Number Of Ingredients 12

1/3 cup 2-percent Greek yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/2 teaspoon freshly grated ginger
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
1 cup 1/4-inch chunks of pineapple
2 small cooked boneless skinless chicken breasts, cut into 1/2-inch cubes
1 small Granny Smith apple, cored and cut into 1/2-inch cubes
1/2 cup fresh cilantro leaves, chopped
1/3 cup cashews, roughly chopped
4 leaves Bibb or iceberg lettuce

Steps:

  • Whisk together the yogurt, mayonnaise, honey, ginger, lemon juice and 1/2 teaspoon salt in a large bowl. Add the pineapple, chicken, apples and three-fourths of both the cilantro and the cashews. Toss to combine and serve right away or refrigerate until chilled, about 1 hour.
  • Arrange the lettuce leaves on a platter and top each with a scoop of salad. Sprinkle with the remaining cilantro and cashews and top with a few grinds of pepper.

TROPICAL CHICKEN WALDORF SALAD



Tropical Chicken Waldorf Salad image

The Waldorf Salad has it's origins at The Waldorf-Astoria Hotel, in NYC, NY. In 1896 Oscar Tschirky, Maitre d'Hotel made this salad which contained apples. chicken, celery & mayonnaise - later the walnuts were added. Well, I am taking poetic license and making some more changes to it. It has always been served on a bed of lettuce. Based loosely on a recipe provided by The National Chicken Council. You can make this with a store-bought rotisserie chicken(if you do skip the first four steps.) Did not include cooling times.

Provided by Manami

Categories     Salad Dressings

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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 toasted macadamia nuts.
  • 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.
  • Use the extra half of pineapple for garnish.
  • Cut the remaining fruit into chunks and add to chicken mixture.
  • Set pineapple wedges on 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.

Nutrition Facts : Calories 599.8, Fat 26.8, SaturatedFat 5.7, Cholesterol 116.4, Sodium 741, Carbohydrate 55.3, Fiber 8.8, Sugar 39.6, Protein 40.7

Related Topics