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Total Time
55mins
Prep 45 mins
Cook 10 mins

The Waldorf Salad has it's origins at The Waldorf-Astoria Hotel, in NYC, NY. In 1896 Oscar Tschirky, Maitre d'Hotel made this salad which contained apples. chicken, celery & mayonnaise - later the walnuts were added. Well, I am taking poetic license and making some more changes to it. It has always been served on a bed of lettuce. Based loosely on a recipe provided by The National Chicken Council. You can make this with a store-bought rotisserie chicken(if you do skip the first four steps.) Did not include cooling times.

Ingredients Nutrition

Directions

  1. In large saucepan, place chicken breasts and cover with cold water by 1 inch.
  2. Add onion, celery leaves and Kosher salt.
  3. Bring to boil, reduce heat to low and simmer for 10 minutes, until chicken is no longer pink in the center.
  4. Remove from liquid and set aside; discard liquid.
  5. When cool enough to handle, cut chicken into bite-size pieces.
  6. In large bowl, mix together chicken, celery, apples, scallions, grapes and toasted macadamia nuts.
  7. Use sharp knife to split pineapple into sixths from top to bottom.
  8. Slice core off each pineapple wedge and slice off fruit, leaving tufts of leaves in tact.
  9. Use the extra half of pineapple for garnish.
  10. Cut the remaining fruit into chunks and add to chicken mixture.
  11. Set pineapple wedges on plates.
  12. In small bowl, whisk together mayonnaise, sour cream and lemon juice; blend well.
  13. Add dressing to chicken mixture and toss thoroughly.
  14. Add salt and pepper.
  15. Spoon mixture onto pineapple wedges and serve.