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Byerly's Wild Rice Chicken Salad



  • 2/3 cup mayonnaise
  • 1/3 cup milk
  • 2 tablespoons lemon juice
  • 1/4 teaspoon tarragon
  • 3 cups cooked cubed chicken
  • 3 cups cooked wild rice
  • 1/3 cup finely sliced green onions
  • 1 (8 ounce) can sliced water chestnuts (drained)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound seedless green grapes (1 cup halved)
  • 1 cup salted cashews


  1. Blend mayonnaise, milk, lemon juice and tarragon; set aside.
  2. In large bowl combine chicken, wild rice, green onion, water chestnuts, salt and pepper.
  3. Stir in mayonnaise mixture until blended.
  4. Refrigerate covered for 2 to 3 hours.
  5. Just before serving fold in grapes and cashews.

Source: Byerly's


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