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Salad/Lagoon Chicken Salad

By

Daytons

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Rate this recipe 5/5 (1 Votes)
Salad/Lagoon Chicken Salad 0 Picture

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

Details

Servings 8

Preparation

Step 1

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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