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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion, reports Mary Ann Morgan of Powder Springs, Georgia. I fix it often at home for potluck dinners. Ingredients:
2-1/2 cups cubed cooked chicken breast |
3 cups cooked wild rice |
1 can (8 ounces) sliced water chestnuts, drained |
1/3 cup thinly sliced green onions |
2/3 cup reduced-fat mayonnaise |
1/3 cup fat-free milk |
2 to 3 tablespoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon dried tarragon |
1/8 teaspoon pepper |
1 cup halved seedless red grapes |
1/4 cup salted cashew halves |
Directions:
1. In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews. Yield: 7 servings.
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