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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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