Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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