Wild Rice Salad-Cold

• 2 cups uncooked wild rice
• 2 cups mayonnaise, real mayonnaise such as Hellman's, not sure the exact amount maybe 2 cups
• 2 (15 ounce) cans mandarin oranges, -drained
• 2 (8 ounce) cans water chestnuts, -drained and cut into small pieces
• 1 (10 ounce) can cashews, whole
• 1/4 cup white onion (optional)
• 6 boneless skinless chicken breasts

1. Cook the rice according to package directions(and then add about 10 minutes longer) Make sure it is soft.
2. Drain and cool.
3. Cook chicken breasts either in water or you can bake them. (About 15-20 minutes). I cut the chicken in to bit sizes and boil. Most pieces float when they are done.
4. Cut sliced water chestnuts into small pieces.
5. Drain mandarin oranges.
6. Mix all together with mayo. Use enough mayo to cover everything. Sorry I don't remember how much mayo exactly. After refrigerating you may need to add a bit more. It soaks into the rice.
7. Most of this recipe is to taste. How much you like of something.
8. Refrigerate until cold or overnight.
9. Cashews-mix in just before serving--whole cashews are the best. Put in how many you like. I usually put in 3/4 a can. The cashews are a very important part of this recipe. They add the salt and crunch to this recipe.

wild rice, mayonnaise, mandarin oranges, water chestnuts, cashews, white onion, chicken breasts

Taken from www.food.com/recipe/wild-rice-salad-cold-246015 (may not work)