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.