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Chicken
and
Wild Rice Salad 2/3 cup
mayonnaise
1/3 cup milk
2 tbls. lemon
juice
1/4/ tsp.
dried tarragon
3 cups cooked
and cubed chicken
3 cups cooked
WILD rice
1/3 cup
finely sliced green onion
1 8 ounce can
of sliced water chestnuts, drained
1/2 tsp. salt
1/8 tsp.
pepper
1/2 lb.
seedless red grapes (1 cup halved)
1 cup salted
cashews
Blend may,
milk, lemon juice and tarragon - set aside.
In a large
bowl, combine chicken, wild rice, green onion , water chestnuts, salt and
pepper.
Stir in mayo
mixture until blended.
Refrigerate
covered 2-3 hours.
Just before
serving, fold in grapes and cashews.
Garnish with
clusters of grapes.
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