Recipe submitted by Gloria Kirchman
Lagoon Chicken
Salad
- 4 boneless, skinless chicken
breast halves
l 1/2 cups unsweetened apple juice
3 cups cooked wild rice, prepared according to package instructions
l-1/2 cups seedless green grapes, halved
l cup chopped unpeeled apple
1/2 cup chopped celery
3/4 cup slivered almonds, divided use
1/2 cup chopped water chestnuts
Dressing (recipe follows)
Spinach leaves
- In deep saucepan, place
chicken. Add apple juice and cook over medium heat about 15 minutes
or until fork can be inserted in chicken with ease. Remove chicken
from pan; reserve broth for other use, if desired. Dice chicken
and chill.
- Gently toss together chicken,
wild rice, grapes, apple, celery, 1/2 cup of the slivered almonds
and water chestnuts. Add Dressing and toss lightly. Cover and
chill about 30 minutes to blend flavors.
- To serve, place spinach
leaves on platter; spoon on chicken mixture and sprinkle with
remaining 1/4 cup slivered almonds.
Makes 4 servings.
Dressing: Mix together 1 cup mayonnaise,1/2
teaspoon seasoned salt and 1/4 teaspoon ground cinnamon.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
