Lagoon Chicken Salad

This terrific recipe for Lagoon Chicken Salad was submitted by Gloria Kirchman.

Recipe Ingredients:

Dressing:
1 cup mayonnaise
1/2 teaspoon seasoned salt
1/4 teaspoon ground cinnamon

Salad:
4 boneless, skinless chicken breast halves
1 1/2 cups unsweetened apple juice
3 cups cooked wild rice, prepared according to package instructions
1 1/2 cups seedless green grapes, halved
1 cup chopped unpeeled apple
1/2 cup chopped celery
3/4 cup slivered almonds - divided use
1/2 cup chopped water chestnuts
Spinach leaves

Cooking Directions:

1. For Dressing: Mix together 1 cup mayonnaise,1/2 teaspoon seasoned salt and 1/4 teaspoon ground cinnamon; set aside.
2. For Salad: 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.
3. 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.
4. To Serve: Place spinach leaves on platter; spoon on chicken mixture and sprinkle with remaining 1/4 cup slivered almonds.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.