Classic Lagoon Chicken Salad Recipe | Easy & Delicious

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:

1. 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.
2. 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.
3. 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.
4. Gently toss chicken and apple with rice, grapes, celery, 1/2 cup almonds and water chestnuts; set aside.
5. Combine mayonnaise, seasoned salt and cinnamon in small bowl.
6. Add mayonnaise mixture to chicken mixture; toss lightly. Cover; refrigerate chicken salad at least 30 minutes.
7. Spoon chicken salad onto spinach-lined serving platter. Sprinkle with remaining 1/4 cup almonds. Garnish, if desired.

This recipe appears in: Salads