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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.

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