Tropical Chicken Waldorf Salad

National Chicken Council
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 10 mins


1 1/2pounds pounds boneless, skinless chicken breasts, trimmed of fat
1-- onion, quartered
2stalks celery, chopped, leaves reserved
1teaspoon Kosher salt
2medium Granny Smith apples, cored and chopped
4-- scallions, thinly sliced
3/4cup red seedless grapes, halved
3/4cup slivered almonds, lightly toasted
1whole fresh pineapple with skin
1cup reduced-fat mayonnaise
1/4cup sour cream
1tablespoon freshly squeezed lemon juice
1/8teaspoon salt
1/8teaspoon freshly ground pepper


  1. In large saucepan, place chicken breasts and cover with cold water by 1 inch.  Add onion, celery leaves and Kosher salt. 
  2. 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.
  3. When cool enough to handle, cut chicken into bite-size pieces. 
  4. In large bowl, mix together chicken, celery, apples, scallions, grapes and almonds.  
  5. Use sharp knife to split pineapple into sixths from top to bottom.  Slice core off each pineapple wedge and slice off fruit, leaving tufts of leaves in tact.  Set aside half the fruit for other use or garnish. 
  6. Cut the remaining fruit into chunks and add to chicken mixture.  Set pineapple wedges on 6 plates.
  7. In small bowl, whisk together mayonnaise, sour cream and lemon juice; blend well.  Add dressing to chicken mixture and toss thoroughly. 
  8. Add salt and pepper.  Spoon mixture onto pineapple wedges and serve.


Nutritional Info *per serving

  • Calories 430
  • Glycemic Load 14.58
  • Fat 23g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 8g
  • Cholesterol 85mg
  • Sodium 770mg
  • Potassium 810mg
  • Carbohydrate 31g
  • Fiber 5g
  • Sugars 21g
  • Protein 29g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 80%
  • Calcium 8%
  • Iron 10%