Chicken and Wild Rice Salad

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Chicken and Wild Rice Salad
from Ann Fitzgerald, San Jose, CA

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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