2/3 c. mayonnaise
1/3 c. milk
2 tbsp. lemon juice
1/4 tsp. dried tarragon; optional
3 c. cooked cubed chicken
3 c. cooked wild rice
1/3 c. finely sliced green onion
1 (8 oz.) can sliced water chestnuts, drained
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. grapes, halved
1 c. cashews or almonds

Blend together the mayonnaise, milk, lemon juice and tarragon. Set aside for the dressing. Combine chicken, rice, onions, water chestnuts, salt, and pepper. Stir in the dressing.

Refrigerate, covered for 2-3 hours. Just before serving, stir in grapes and almonds or cashews. 8 (1 cup) servings.