2/3 c. wild rice
2 c. water
1 1/2 tsp. salt
2/3 c. mayonnaise
1/3 c. milk
1/3 c. lemon juice
1/2 sm. onion, grated or minced
2 whole chicken breasts, cooked, skinned, boned, diced
1 can seedless green grape halves
1 c. cashews
1/8 tsp. pepper
Lettuce leaves

1. Rinse rice thoroughly with warm water in medium saucepan; drain. Return rice to pan, add 2 cups water and 1 teaspoon of salt. Heat to boiling. Reduce heat to low. Cook, covered, until rice is tender, 45 to 60 minutes.

2. Combine mayonnaise, milk, lemon juice and onion in large bowl, mix well. Stir in rice, chicken, and water chestnuts, refrigerate, covered, several hours until cold. Just before serving stir in grapes, cashews, pepper and remaining 1/2 teaspoon salt and spoon onto lettuce lined platter. Serve.