|
Lagoon Chicken Salad
Lagoon Chicken Salad
Yield: Makes 4 to 6 servings
Ingredients:
1-1/2cups unsweetened apple juice
2whole chicken breasts (about 1-1/2 pounds)
1medium apple
3cups cooled cooked rice (1 cup uncooked)
1-1/2cups seedless green grapes, halved
1/2cup chopped celery
3/4cup slivered almonds, divided
1/2cup chopped water chestnuts
1cup mayonnaise
1/2teaspoon seasoned salt
1/4teaspoon 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.
Previous: Lady Bugs, Ladies' fingers, Lacy Tortilla Hearts, La Tarte Tatin, LA Burger,
Next: Lahmacun (spicy minced lamb flatbreads), Lamb & Green Chile Stew, Lamb and barley hot pot, Lamb and bulgar burgers, Lamb and mint ravioli,
|