Yield: 4 servings
|¾ pounds||Roasted chicken breast (2|
|\N \N||Boneless, skinless halves)|
|1 medium||Granny Smith apples, cored|
|\N \N||And diced in 1/2-inch pieces|
|1 \N||Rib celery, finely minced|
|1 \N||Ripe mango, peeled and diced|
|2 tablespoons||Minced, candied ginger *|
|⅓ cup||Light mayonnaise|
|⅓ cup||Nonfat sour cream|
|2 tablespoons||Lime juice|
|2 tablespoons||Mango chutney|
|1 teaspoon||Grainy mustard|
|3 tablespoons||Coarsely chopped walnuts|
|2 tablespoons||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.
Data per serving: Calories.....258 Carbohydrates.....27g Monounsaturated fat.....4g Protein......16g Sodium..........228mg Polyunsaturated fat.....4g Fat..........10g Saturated fat......2g Cholesterol...........50mg