Chicken Wild Rice Salad

CHICKEN WILD RICE SALAD

  • 1 c. wild rice
  • 3 c. water
  • 3 chicken bouillon cubes

Combine in a large saucepan & cook at least 45 minutes, until rice is tender. Drain, rinse & cool. (NOTE: Check the instructions with the wild rice you bought. Rice may require more water or cooking time.)

  • 3 c. cooked chicken, cooled, cubed (rotisserie chicken works great!)
  • 1/3 c. green onion, sliced
  • 1/3 c. green pepper, diced
  • 1 c. celery, diced
  • 1 (8 oz.) can sliced water chestnuts, drained
  • 1 c. salted cashews, (can be toasted)
  • 1 c. (or more) seedless green grapes, halved

Combine all ingredients except cashews & grapes. Mix dressing and blend all together. Salad tastes best if you refrigerate overnight. Add the cashews and grapes just before serving.

DRESSING:

  • 1 c. mayonnaise
  • 2 Tbsp. brown sugar
  • 1 Tbsp. lemon juice
  • Salt & pepper to taste

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