Cookin’ with Carolyn Wild Rice Salad

Wild Rice Salad

1 c. uncooked wild rice
Seasoned salt, opt.
2 c. diced cooked chicken
1-1/2 cups halved green grapes
1 c. sliced water chestnuts, drained and chopped
3/4 cup reduced-fat mayonnaise
1 c. cashews, opt.
Lettuce leaves
Cook rice according to package directions, omitting salt or substituting seasoned salt if desired. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill. Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad. Yield: 6 servings.