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LIGHTER CHICKEN WALDORF SALAD by www.country-cooking.com
3/4 pound Roasted chicken breast (2
Boneless -- skinless halves)
1 medium Granny Smith apples -- cored
And diced in 1/2-inch pieces
1 Rib celery -- finely minced
1 Ripe mango -- peeled and diced
2 tablespoons Minced -- candied ginger *
1/3 cup Light mayonnaise
1/3 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.
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