Chicken: Wild Rice Chicken Salad -- e-w
Source of Recipe
Adapted from Taste of Home � M. Morgan; Powder Springs, GA
Wild Rice Chicken Salad -- e-w
Plan ahead�needs to refrigerate from 2 to 3 hours.
Serves: 7
2-1/2 c. cubed coked chicken breast
3 c. cooked wild rice
1 8-oz. can sliced water chestnuts, drained
1/3 c. thinly sliced green onions
2/3 c. reduced-fat mayonnaise
1/3 c. fat-free milk
2 to 3 T. lemon juice
1/8 tsp. salt
1/4 tsp. dried tarragon
1/8 tsp. pepper
1 c. halved red grapes
1/4 c. salted cashew halves
In a large bowl, combine the first 4 ingredients. In a small bowl combine the next
6 ingredients. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.
One 1-cup serving equals: 303 calories�13 gm fat (2 gm saturated)�51 mg cholesterol. 308 mg sodium�28 gm carbohydrate�3 gm fiber�20 gm protein +++EXC: 2 lean meat�1-1/2 starch�1-1/2 fat +++WWP: 7
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