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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I tasted a wonderful wild rice and chicken salad at a restaurant during a stay at our cabin, so I developed this recipe using turkey when I returned home. Ingredients:
3 cups cooked wild rice |
3 cups cubed cooked turkey |
1/3 cup chopped green onions |
1/3 cup chopped celery |
1 can (8 ounces) sliced water chestnuts, drained and halved |
2/3 cup mayonnaise |
2/3 cup sour cream |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/2 teaspoon dill weed |
1 cup cashews, divided |
1 cup halved seedless red grapes |
Directions:
1. In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayonnaise, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours.
2. Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews. Yield: 6-7 servings.
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