Wednesday, July 22, 2009

Chicken and Wild Rice Salad

I love making this tasty, easy recipe for luncheons. I serve it with croissants and fruit...

1 lb. boneless chicken breasts
1 (6 oz) package Uncle Ben's Long Grain and Wild Rice
1 cup seedless red grapes, cut in half
3/4 cup celery, chopped
1 cup cashews, coarsely chopped

1 cup mayonnaise
1 tbsp. milk
2 1/2 tbsp. lemon juice
1/2 tsp. salt
1 tsp. onion powder

Cook chicken in covered sauce pan. Cook rice according to directions. Combine chicken, rice, grapes and celery. Mix dressing ingredients and fold into mixture. Refrigerate 2-3 hours; add cashews before serving.

Notes: I use 2-3 large cans of chicken breast instead - much quicker and easier! I also use the 5-minute quick-cook Uncle Ben's wild rice - again, quicker and easier.

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