var sid = 454; var aid = 3;

Wild Rice Chicken Salad 2 1/2 cups cubed cooked chicken 3 cups cooked wild rice 8 oz. can sliced water chestnuts, drained 1/3 cup thinly sliced green onions 2/3 cup mayonnaise 1/3 cup milk 2 to 3 T. lemon juice 1/2 tsp. salt 1/4 tsp. dried tarragon 1/8 tsp. pepper 1 cup seedless grapes, halved 1/4 cup salted cashew halves In a large bowl, combine the chicken, rice, water chestnuts, and onions. In small bowl, combine dressing ingredients. Pour over chicken mixture and stir to coat. Refrigerate 2 to 3 hours.

Recipes: Back to Salads/Vegetables | Back to Main Menu Howard Lake-Waverly Herald & Winsted-Lester Prairie Journal Stories | Columns | Obituaries Community Guides | Special Topics | Cool Stuff | Search | Home Page