Tropical Chicken Waldorf Salad - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breast halves, trimmed of fat or 1 1/2 lbs store-bought rotisserie-cooked chicken
1 onion, quartered
2 celery ribs, chopped, leaves reserved
1 teaspoon kosher salt
2 medium granny smith apples or 2 medium fuji apples, cored and chopped
2 scallions, thinly sliced
3/4 cup red seedless grapes, halved
3/4 cup chopped macadamia nuts, slightly toasted
1 fresh pineapple
1 cup low-fat mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper

Preparation

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.
When cool enough to handle, cut chicken into bite-size pieces.
In large bowl, mix together chicken, celery, apples, scallions, grapes and toasted macadamia nuts.
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.
Use the extra half of pineapple for garnish.
Cut the remaining fruit into chunks and add to chicken mixture.
Set pineapple wedges on plates.
In small bowl, whisk together mayonnaise, sour cream and lemon juice; blend well.
Add dressing to chicken mixture and toss thoroughly.
Add salt and pepper.
Spoon mixture onto pineapple wedges and serve.