Salad/Lagoon Chicken Salad

By latin1

Daytons

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

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.