| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Asian |
Salad, Poultry, Chicken |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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