Waldorf Salad goes Floribean


I hope you enjoy this Floribbean (Caribbean/Floridian) twist on the classic Waldorf salad. It is perfect for those hot summer nights when it is too hot to cook.

 

½ cup mayonnaise

½ cup plain Greek yogurt

1 tbsp lemon zest

Juice of half lemon

1 tbsp honey

1 tbsp chopped fresh cilantro

¼ cup sweetened shredded coconut

2 cups poached chicken breast, 1/2” dice (Poached in water lightly seasoned with cumin, salt, pepper, oregano and garlic powder)

1 apple peeled cored and sliced, cut into bite sized pieces

½ cup chopped walnuts (toasted)

½ cup fresh pineapple chunks, small

½ cup seedless grapes cut in half (red or green)

¼ cup finely diced red onions

¼ cup finely diced celery

Combine above ingredients in a bowl and chill for 1 hour. Serve over a bed of mixed greens.

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About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

One Response to Waldorf Salad goes Floribean

  1. Pingback: 38 & 39 | One Salad Per Day

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