Ingredients
2-1/2 cups cubed cooked chicken breast3 cups cooked wild rice1 can (8 ounces) sliced water chestnuts, drained1/3 cup thinly sliced green onions2/3 cup reduced-fat mayonnaise1/3 cup fat-free milk2 to 3 tablespoons lemon juice1/2 teaspoon salt1/4 teaspoon dried tarragon1/8 teaspoon pepper1 cup halved seedless red grapes1/4 cup salted cashew halves
Preparation
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.
