Wild Rice Salad
Yield
6 servingsPrep
20 minCook
20 minReady
100 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
wild rice
uncooked |
|
| 1 | x |
seasoned salt
to taste |
*
|
| 2 | cups |
chicken
cooked, diced |
|
| 1 ½ | cups |
grapes, seedless
green, halved |
|
| 1 | cup |
water chestnuts
sliced, drained |
*
|
| ¾ | cup |
mayonnaise, light
|
*
|
| 1 | cup |
cashew nuts
optional |
*
|
| 1 | x |
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
wild rice
uncooked |
|
| 1 | x |
seasoned salt
to taste |
*
|
| 473 | ml |
chicken
cooked, diced |
|
| 355 | ml |
grapes, seedless
green, halved |
|
| 237 | ml |
water chestnuts
sliced, drained |
*
|
| 177 | ml |
mayonnaise, light
|
*
|
| 237 | ml |
cashew nuts
optional |
*
|
| 1 | x |
lettuce leaves
|
*
|
Directions
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.
