WILD RICE CHICKEN SALAD
2/3 C. mayonnaise
1/3 C. milk
2 T. lemon juice
1/4 tsp. tarragon
3 C. cooked cubed chicken
3 C. cooked wild rice
1/3 C. finely sliced green onions
1 (8 oz.) can sliced water chestnuts (drained)
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. seedless green grapes (1 C. halved)
1 C. salted cashews
Blend mayonnaise, milk, lemon juice and tarragon; set aside.
In large bowl combine chicken, wild rice, green onion, water
chestnuts, salt and pepper. Stir in mayonnaise mixture until
blended. Refrigerate covered 2 to 3 hours.
Just before serving fold in grapes and cashews.