Wild Rice Salad

1 cup uncooked wild rice
Seasoned salt, optional
2 cups diced cooked chicken
1 1/2 cups halved green grapes
1 cup sliced water chestnuts, drained
3/4 cup reduced-fat mayonnaise
1 cup cashews, optional
Lettuce leaves

Cook rice according to package directions, omitting salt or substituting seasoned salt if desired. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill. Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad.

Yield: 6 servings