Chicken Wild Rice Salad That Draws Raves!

Chicken Wild Rice Salad That Draws Raves

I found this recipe in the Des Moines Register of May 6, 1998.  I made it twice to rave reviews and lost it.  A series of events led to my recovering the recipe.  I've made it several times since I re-found it, and I'm always asked for the recipe.  It is truly a fine recipe and can be doubled.  In fact,  quadrupled it tonight with great success!

Chicken Wild Rice Salad for 8

Ingredients

2/3 cup mayonnaise
1/3 cup milk
2 tbs. lemon juice
1/4 tsp. crushed dried tarragon
3 cups cubed cooked chicken (I poach chicken breasts in chicken STOCK for this)
3 cups cooked wild rice ( I also cook this in chicken broth left over from cooking the chicken.)
1/3 cup thinly sliced green onion
1 (8 oz.) cans of water chestnuts, drained and cut into small pieces
1/2 tsp. salt
1/2 tsp. pepper
1 cup green grapes, halved
1 cup salted cashews

Procedure

1. Blend mayonaise, milk, lemon juice, and tarragon; set aside. 
2. In large bowl combine chikcen, wild rice, onions, waters chestnuts, salt, and pepper. 
3. Stir in mayonnaise mixture until blended.  Regrigerate, covered for 2-3 hours.  Before serving, fold in halved grapes and cashews.

Makes 8 one cup servings.

Alma Poland and Her Fruit Drops

 

Alma Poland's Fruit Drop Cookies

1 cup chopped candied cherries
1 pound dates, chopped (don't use chopped dates, chop your own), each date cut in about 8 pieces
2 cups chopped pecans

Place above ingredients in a bowl and dredge with 1/4 cup of flour.

1/2 cup of butter
3/4 cup brown sugar
1 egg
1 cup flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon

Cream butter and sugar until light and fluffy. Add the egg and mix well. Add the dry ingredients and mix until smooth. Add to fruit and nuts and mix thoroughly. Drop from a teaspoon on greased cookie sheets. Bake at 350 degrees for 15 minutes or till delicately browned.