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