Wild Rice Chicken Salad Recipe

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Chicken Wild Rice Salad With Grapes And Cashews



3 1/2 cups cooked boneless skinless chicken breast diced.

3 cups wild rice cooked according to package specifications.

1 can 8 ounces sliced water chestnuts, drained.

1 cup seedless red or green grapes halved.

1/4 cup green onions finely sliced.

1/4 cup cashew halves or pieces salted or plain.

2/3 cup mayonnaise.

1/3 cup milk.

Lemon juice, 2 tbsp.

1/2 teaspoon fresh tarragon minced or 1/4 teaspoon dried.

1/2 teaspoon kosher salt.

1/4 teaspoon ground black pepper.


  • Combine the mayonnaise, milk, lemon juice, and tarragon in a mixing bowl. Season with kosher salt and black pepper, then taste the mixture.
  • Combine the cooked chicken breast and wild rice in a large mixing bowl. Add the sliced green onions and grapes, halved. Sliced water chestnuts should be added, and the mixture should be thorough.
  • Fold in the cashews and the mayonnaise mixture with the chicken and rice. If desired, serve the salad in a mound atop flat leaf lettuce or transfer it to a serving bowl for everyone to assist themselves.


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