Wild Rice Chicken Salad

• 2-1/2 cups cubed cooked chicken breast
• 3 cups cooked wild rice
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/3 cup thinly sliced green onions
• 2/3 cup reduced-fat mayonnaise
• 1/3 cup fat-free milk
• 2 to 3 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

1. 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.

chicken, rice, water chestnuts, green onions, mayonnaise, milk, lemon juice, salt, tarragon, pepper, red grapes, cashew halves

Taken from www.tasteofhome.com/recipes/wild-rice-chicken-salad/ (may not work)