"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

LAGOON CHICKEN SALAD by Gloria Kirchman Recipe

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This recipe for LAGOON CHICKEN SALAD by Gloria Kirchman, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Friday, August 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 whole broiler fryer chicken breasts, halved, boned, skinned
1 1/2 c unsweetened apple juice
3 c cooked wild rice, prepared according to package instructions
1 1/2 c seedless green grapes, halved
1 c chopped unpeeled apple
1/2 c chopped celery
3/4 c slivered almonds, divided
1/2 c chopped water chestnuts
Spinach leaves



Dressing

1 c mayonnaise
1/2 tsp seasoned salt
1/4 tsp cinnamon

Directions:
Directions:
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. Gently toss together chicken, wild rice, grapes, apple, celery, 1/2 cup slivered almonds and water chestnuts. Add dressing and toss lightly. Cover and chill about 30 minutes to blend flavors. To serve, place spinach on platter, spoon chicken mixture on top and sprinkle with remaining 1/4 c slivered almonds.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
2nd place winner in 1987 National Chicken Cooking Contest.

 

 

 

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