Chicken Wild Rice Salad

Serves 8

Kristina

From the Kitchen of Marianne Selly

ingredients

2/3 cup Hellman’s Mayonnaise
1/3 cup milk
2 T lemon juice
1/4 tsp dried tarragon, crumbled (if it’s as old as mine usually
add a little extra for flavor)
3-4 cups cubed cooked chicken breast
3 cups cooked wild rice
1/3 cup finely sliced green onions
1 (8oz) can sliced water chestnuts, drained
1/2 tsp salt
1/8 tsp pepper
1 cup seedless green grapes, halved
1 cup salted cashews (now… if you are entertaining your favorite aunt or cousin Ben, you better switch to almonds. That’s what I use to avoid
a trip to the ER. I buy the whole ones that are salted and cut back on the 1/2 tsp of salt it lists above.)

1
1. Blend mayonnaise, milk, lemon juice and tarragon; set aside.
2
2. Make wild rice (see recipe).
3
3. In large bowl, combine chicken, wild rice, green onions, water chestnuts, salt, and pepper.
4
4. Stir in mayonnaise mixture until blended.
5
5. Refrigerate covered for 2-3 hours. Just before serving, fold in halved grapes and cashews. Garnish with grape clusters.