This recipe for Lagoon Chicken Salad was submitted by Gloria Kirchman.

Lagoon Chicken Salad

4 boneless, skinless chicken breast halves
1 1/2 cups unsweetened apple juice
3 cups cooked wild rice, prepared according to package instructions
1 1/2 cups seedless green grapes, halved
1 cup chopped unpeeled apple
1/2 cup chopped celery
3/4 cup slivered almonds - divided use
1/2 cup chopped water chestnuts
Dressing (recipe follows)
Spinach leaves

1. In deep saucepan, place chicken. Add apple juice and cook over medium heat about 15 minutes or until fork can be inserted in chicken with ease. Remove chicken from pan; reserve broth for other use, if desired. Dice chicken and chill.
2. Gently toss together chicken, wild rice, grapes, apple, celery, 1/2 cup of the slivered almonds and water chestnuts. Add Dressing and toss lightly. Cover and chill about 30 minutes to blend flavors.
3. To serve, place spinach leaves on platter; spoon on chicken mixture and sprinkle with remaining 1/4 cup slivered almonds.

Makes 4 servings.

Dressing: Mix together 1 cup mayonnaise,1/2 teaspoon seasoned salt and 1/4 teaspoon ground cinnamon.

Recipe provided courtesy of the National Chicken Council. Used with permission.