Serving size: 6
Preparation time: 20~25 minutes
Chilling time: one hour
Ingredients:
- 3 cups cooked wild rice
- 3 cups cooked chicken breast, cut in small pieces or shredded
- 1/4 to 1/2 cup sliced green onions
- 1 cup sliced celery
- 1 to 1 1/2 cups red seedless grapes, sliced in half
- 1 cup canned, diced water chestnuts, drained
- 1 cup light mayo
- 1 cup sour cream
- 1 T fresh lemon juice
- 1t salt, or to taste
- 1/2 t white pepper
- 1 cup cashews, coarsely chopped
- Pineapple slices
- Lettuce leaves
- Tomato wedges
Cool rice to room temperature; combine in a bowl with chicken, onions, celery, grapes and water chestnuts. Add mayo, sour cream, lemon juice, salt and pepper. Toss gently with a fork. Cover and chill for about 1 hour. Just before serving, stir in cashews. Arrange pineapple slices on lettuce leaves, top with salad and garnish with tomato wedges. Serve with butter crackers or rolls.
Note: You can greatly reduce the fat in this salad by using low-fat or nonfat mayo and sour cream and using 1/2 cup cashews.
