Salad/Lagoon Chicken Salad

Daytons
Salad/Lagoon Chicken Salad
Salad/Lagoon Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Salad:

  • 1 1/2

    cup wild rice

  • 1

    tbsp instant chicken bouillon

  • 1 3/4

    # boneless, skinless chicken breasts

  • 3/4

    cup celery, chopped

  • 3/4

    cup taosted almonds, sliced

  • 1

    Granny Smith apple, cored and coarsely chopped

  • 3/4

    cup water chestnuts, sliced

  • 1/2

    # Red seedless grapes

  • Dressing

  • 1 1/2

    cup mayonnaise

  • 1/2

    cup sour cream

  • 1 1/2

    tsp Cinnamon

  • 1 1/2

    tsp garlic salt

  • 1/4

    cup apple juice

Directions

Cook rice with bouillon in 6 cups boiling water, until rice is softened, about 1 hour. Drain, cool completely. Bake chicken at 325 degrees just until done, about 20 minutes. Cool completely and tear into bite size pieces. Combine rice and chicken in a large bowl with celery, almonds, apple water chestnuts and grapes. In a separate bowl, whisk together dressing ingredients and pour over rice and chicken mixture and toss thoroughly. Chill.

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