1 2/3 c. uncooked wild rice (5 c. cooked)
4-5 c. cooked turkey
1 (20 oz.) can pineapple chunks, drained & halved
2 c. halved seedless green grapes
2 (8 oz.) cans sliced water chestnuts, drained
1 1/2 c. mayonnaise
1/3 c. chopped chutney
1/4 tsp. seasoned salt
1 c. cashew nut pieces

Cook wild rice; cool. Combine wild rice, turkey, pineapple, grapes and water chestnuts. Combine mayonnaise, chutney and salt. Gently combine with salad ingredients. Cover and refrigerate. Just before serving, stir in cashews, saving some for garnish. Serve in lettuce lined bowl.