Chicken Wild Rice Salad

Chicken Wild Rice Salad


8 cups


  • 2/3 cup mayonnaise
  • 1/3 cup milk
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dried tarragon, crumbled
  • 3 cups cubed chicken, cooked
  • 3 cups cooked wild rice
  • 1/3 cups finely sliced green onion
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound seedless green grape halves
  • 1 cup salted cashews
  • grape clusters
A Do-Ahead A luncheon or supper entree.


  1. In small bowl, 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, 2-3 hours. Just before serving, fold in grapes and cashews. Garnish with clusters of grapes.
  2. Tips: One cup uncooked wild rice equals 3-4 cups cooked.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.