Grape'n Chicken Wild Rice Salad

YIELD: 16 servings (apx. 8 oz. each)
Minnesota Wild Rice Water	1 pound 2 quarts	Cook wild rice using one of the following methods. Drain; set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer). Range: Combine in heavy stock pot, cover and bring to boil. Reduce heat and simmer 40-50 minutes or until grains just start to open. Steamer: Combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
Mayonnaise Lemon Juice Milk Tarragon	1 cup 2 tsp. 1/2 cup 1/2 tsp.	Combine ingredients; set aside.
Cooked, cubed chicken Sliced green onion Sliced water chestnuts, drained Salt & pepper	4 cups 1 cup 1 pound to taste	Combine ingredients with wild rice. Fold in dressing; chill.
Seedless green grapes, halved Cashews	1 pound 1 1/2 cups	Just before serving, fold in grapes and cashews.

Recipe compliments of the Minnesota Cultivated Wild Rice Council