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BYERLY'S CHICKEN WILD RICE SALAD 
2/3 c. mayonnaise
1/3 c. milk
2 tbsp. lemon juice
1/4 tsp. poultry seasoning
3 c. cubed, cooked chicken
3 c. cooked wild rice
1/3 c. finely sliced green onions
1 (8 oz.) can sliced water chestnuts, drained
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. seedless red grapes (1 c. halved)
1 c. salted cashews
Red & green grape clusters (opt.)

One cup wild rice and 4 cups water makes 3 to 4 cups and you cook the rice about 1 hour so it is tender.

Blend mayonnaise, milk, lemon juice and poultry seasoning, set aside in large bowl. Combine chicken, wild rice, green onions, water chestnuts, salt and pepper. Stir in mayonnaise mixture until well blended. Refrigerate, covered for 2 to 3 hours. Just before serving, fold in halved red grapes and cashews. Garnish with red and green grape clusters.

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