2/3 c. light mayonnaise
1/3 c. skim milk
2 tbsp. lemon juice
1/4 tsp. dried tarragon
3 c. cooked, cubed chicken
1/3 c. finely sliced scallions
3 c. cooked wild rice
1 (8 oz.) can sliced water chestnuts, drained
1/2 tsp. pepper
1 c. seedless green grapes, halved
1 c. unsalted cashews

Blend mayonnaise, milk, lemon juice and tarragon; set aside.

In large bowl combine chicken, onions, wild rice, water chestnuts and pepper. Stir in mayonnaise mixture until blended. Cover. Refrigerate for 2 to 3 hours. Just before serving, fold in grapes and cashews.