2 1/2 c. cooked wild rice*
1 (8 oz.) can pineapple chunks, drained
2 c. celery, chopped
1 c. green grapes, halves
3/4 c. cashew nuts or almonds, coarsely chopped
2 1/2 c. cooked chicken, cut up
3/4 c. mayonnaise
1/2 c. chutney, chopped (Crosse & Blackwell preferred)
1/2 tsp. salt

Toss rice, pineapple, celery, grapes, nuts and chicken together.

Combine mayonnaise, chutney and salt. Toss with rice mixture. Cover and refrigerate overnight. Serve.