Lagoon Chicken Salad

Lagoon Chicken Salad
Yield: Makes 4 to 6 servings
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.