Chicken Cranberry Wild Rice Salad

• 3 cups Chicken Stock
• 1 cup Uncooked Wild Rice, Rinsed
• 2/3 cups Mayonnaise OR Greek Yogurt
• 1/4 cups Milk
• 2 Tablespoons Lemon Juice
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons White Pepper
• 3 cups Cooked Chicken, Cubed (about 3 Breasts For Me)
• 1/3 cups Finely Sliced Green Onions
• 1 can (8 Oz. Size) Water Chestnuts, Drained And Chopped
• 2/3 cups Dried Cranberries
• 1/2 cups Slivered Almonds
• 1/2 teaspoons Salt

1. Cook the wild rice: Bring stock or water to a boil, and then add wild rice. Reduce heat to medium-low and simmer, covered, for 40-45 minutes, or until the rice kernels pop open. Uncover, fluff with a fork, and simmer 5 more minutes. Drain any excess liquid if necessary. You will end up with about 3 cups of cooked wild rice.
2. In a small bowl, whisk together mayonnaise or Greek yogurt, milk, lemon juice, garlic powder, and peppers; set aside.
3. In a large bowl, combine chicken, wild rice, green onion, water chestnuts, cranberries, almonds, and salt.
4. Stir in dressing mixture until well incorporated. Refrigerate, covered, for 2 to 3 hours.

chicken, rice, mayonnaise, ubc, lemon juice, garlic, ubc, ubc, chicken, green onions, water, cranberries, salt

Taken from tastykitchen.com/recipes/salads/chicken-cranberry-wild-rice-salad/ (may not work)