Tropical Chicken Waldorf Salad


  • 1-½ lb pounds boneless, skinless chicken breasts, trimmed of fat
  • 1 onion, quartered
  • 2 stalk celery stalks, chopped, leaves reserved
  • 1 t Kosher salt
  • 2 medium Granny Smith apples, cored and chopped
  • 4 scallions, thinly sliced
  • ¾ c red seedless grapes, halved
  • + 7 more ingredients
    • ¾ c slivered almonds, lightly toasted
    • 1 whole fresh pineapple with skin
    • 1 c reduced-fat mayonnaise
    • ¼ c sour cream
    • 1 T freshly squeezed lemon juice
    • 1/8 t salt
    • 1/8 t freshly ground pepper

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. ...

View full recipe at Relish


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