Wild Rice and Chicken Salad

1 cup uncooked wild rice
Seasoned salt, optional
2 cups cooked chicken
1-1/2 cups halved green grapes
1 cup sliced water chestnuts, drained
3/4 cup lite mayonnaise
Lettuce leaves

Cook rice, according to package directions, omitting salt if using seasoned salt. Drain well; cool to room temperature. Spoon into large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill.

Serve on lettuce leaves or line a bowl with lettuce and fill with salad.

Yield; 6 servings

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana