Wild Rice Chicken Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 7 servings.
"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."
Ingredients
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2-1/2 cups cubed cooked chicken breast
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3 cups cooked wild rice
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1 can (8 ounces) sliced water chestnuts, drained
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1/3 cup thinly sliced green onions
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2/3 cup reduced-fat mayonnaise
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1/3 cup fat-free milk
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2 to 3 tablespoons lemon juice
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1/2 teaspoon salt
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1/4 teaspoon dried tarragon
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1/8 teaspoon pepper
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1 cup halved seedless red grapes
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1/4 cup salted cashew halves
Directions
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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.
Nutrition Facts
1 cup: 303 calories, 13g fat (2g saturated fat), 51mg cholesterol, 435mg sodium, 28g carbohydrate (0 sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.
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