DRESSING:

1/2 c. plain yogurt
1/4 c. reduced calorie mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. ground cinnamon

Prepare and refrigerate above covered.

1 1/2 lb. chicken breast, halved, boned and skinned
1 1/2 c. apple juice
2 c. cooked wild rice (see note)
3/4 c. chopped McIntosh apples
1/2 c. celery, diagonally sliced
1/2 c. water chestnuts, diagonally sliced
20 sm. seedless green grapes
Spinach leaves (opt.)
Slivered almonds (opt.)

Rinse and dry chicken. In a 2 1/2 quart saucepan simmer chicken and apple juice while covered, over medium heat 15 to 20 minutes until juice runs clear when meat is priced with a fork. Remove chicken from pan (reserve juice for cooking rice). Cut chicken into 1/2" cubes and chill covered. In a large bowl, gently toss ingredients together, serve on plate lined with spinach leaves and slivered almonds. NOTE: Cook 1/2 cup wild rice in cooking juice from chicken. Add water if needed, following directions on rice label.