5 c. cooked wild rice (about 1 1/2 cups uncooked)
4-5 c. cubed cooked turkey
20 oz. can pineapple chunks, drained
2 c. halved seedless green grapes
2 (8 oz.) cans sliced water chestnuts, drained
1 c. salted cashew nuts

DRESSING:

1 1/2 c. mayonnaise
1/3 c. chopped chutney
3/4 tsp. seasoned salt

Toss cooked wild rice with turkey, pineapple, grapes, water chestnuts. Combine dressing ingredients. Carefully toss salad ingredients with dressing. Cover and chill. Just before serving, stir in cashews, saving some for garnish.