TLC Cooking "Lagoon Chicken Salad"

Lagoon Chicken Salad

Lagoon Chicken Salad

YIELD Makes 4 to 6 servings
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INGREDIENTS

1‑1/2	cups unsweetened apple juice
2	whole chicken breasts (about 1-1/2 pounds)
1	medium apple
3	cups cooled cooked rice (1 cup uncooked)
1‑1/2	cups seedless green grapes, halved
1/2	cup chopped celery
3/4	cup slivered almonds, divided
1/2	cup chopped water chestnuts
1	cup mayonnaise
1/2	teaspoon seasoned salt
1/4	teaspoon ground cinnamon
Spinach leaves
Apple slices for garnish

PREPARATION:

Simmer apple juice in deep saucepan over medium heat; add chicken. Cover; simmer about 30 minutes or until chicken is tender. Remove chicken from saucepan to cool; discard liquid.
When chicken is cool enough to handle, carefully remove and discard skin and bones. Dice chicken on cutting board. Place in large bowl; set aside.
To prepare apple, cut lengthwise into quarters on cutting board; remove stem, core and seeds with paring knife. Chop apple quarters into 1/2-inch pieces. Toss with chicken in bowl.
Gently toss chicken and apple with rice, grapes, celery, 1/2 cup almonds and water chestnuts; set aside.
Combine mayonnaise, seasoned salt and cinnamon in small bowl.
Add mayonnaise mixture to chicken mixture; toss lightly. Cover; refrigerate chicken salad at least 30 minutes.
Spoon chicken salad onto spinach-lined serving platter. Sprinkle with remaining 1/4 cup almonds. Garnish, if desired.

This recipe appears in: Salads

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