Categories: Salad, Poultry, Chicken 
      Yield: 4 servings 
  
    3/4 lb Roasted chicken breast (2 
           Boneless, skinless halves) 
      1 md Granny Smith apples, cored 
           And diced in 1/2-inch pieces 
      1    Rib celery, finely minced 
      1    Ripe mango, peeled and diced 
      2 tb Minced, candied ginger * 
    1/3 c  Light mayonnaise 
    1/3 c  Nonfat sour cream 
      2 tb Lime juice 
      2 tb Mango chutney 
      1 ts Grainy mustard 
      3 tb Coarsely chopped walnuts 
      2 tb 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. 
  Note: Waldorf salad is typically chock full o' fat; this one has some fat, 
  but less fat than the traditional recipe. 
  * Candied or sugared ginger can be found in the Asian section of major 
  supermarkets.