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