Wild Rice Chicken Salad

SUBMITTED BY: Mary Ann Morgan

"'Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion,' reports Mary Ann Morgan of Powder Springs, Georgia. 'I fix it often at home for potluck dinners.'"

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PREP TIME	10 Min
READY IN	10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 1/2 cups cooked, cubed chicken breast meat
3 cups cooked wild rice
1 (8 ounce) can sliced water chestnuts, drained
1/3 cup thinly sliced green onions
2/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 cup halved seedless red grapes
1/4 cup salted cashew halves

DIRECTIONS

In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.

FOOTNOTE

Nutritional Analysis: One serving (1 cup) equals 303 calories, 13 g fat (2 g saturated fat), 51 mg cholesterol, 435 mg sodium, 28 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.