Lagoon Chicken Salad
|Unsweetened apple juice||1 1⁄2 Cup (24 tbs)|
|Whole chicken breasts||2|
|Cooked rice||3 Cup (48 tbs)|
|Seedless green grapes||1 1⁄2 Cup (24 tbs), halved|
|Chopped unpeeled apple||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Slivered almonds||3⁄4 Cup (12 tbs), divided|
|Chopped water chestnuts||1⁄2 Cup (8 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Apple slices||4 (Garnish)|
Bring apple juice to a simmer in deep saucepan over medium heat; add chicken.
Cover; simmer about 30 minutes or until tender.
Remove chicken from pan; cool.
Remove and discard skin and bones; dice chicken.
Gently toss chicken with rice, grapes, apple, celery, 1/2 cup of the almonds and the water chestnuts in large bowl.
Combine mayonnaise, seasoned salt and cinnamon in small bowl; add to chicken mixture and toss lightly.
Cover; refrigerate at least 30 minutes.
To serve, spoon chicken mixture onto spinach-lined platter.
Sprinkle with remaining 1/4 cup almonds; garnish with apple slices.