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.