Lighter Chicken Waldorf Saladchicken, poultry, salads 3/4 lb roasted chicken breast (2 1 boneless, skinless halves) 1 medium granny smith apples, cored 1 and diced in 1/2-inch pieces 1 rib celery, finely minced 1 ripe mango, peeled and diced 2 tablespoon minced, candied ginger * 1/3 cup light mayonnaise 1/3 cup nonfat sour cream 2 tablespoon lime juice 2 tablespoon mango chutney 1 teaspoon grainy mustard 3 tablespoon coarsely chopped walnuts 2 tablespoon 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. |
