A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Byerly's Wild Rice Chicken Salad
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- #68810
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2/3 cup mayonnaise
1/3 cup milk
2 tablespoons lemon juice
1/4 teaspoon tarragon
3 cups cooked chicken, cubed
3 cups cooked wild rice
1/3 cup finely sliced green onions
1 can (8 ounce size) sliced water chestnuts (drained)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup halved seedless green grapes
1 cup salted cashews
directions
Blend mayonnaise, milk, lemon juice and tarragon; set aside.
In large bowl combine chicken, wild rice, green onion, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blended. Refrigerate covered 2 to 3 hours.
Just before serving fold in grapes and cashews.
added by
sandyu42
nutrition data
826 calories, 53 grams fat, 51 grams carbohydrates, 44 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
June 3, 2008
I made this and it is a very good mix of flavors! We didn't want to eat it cold so we warmed it up and left out the grapes. I did have one question. Chicken is not in the list of ingredients, but it is in the instructions. I did use chicken, about 2 1/2 cups shredded; I used Hellman's canola (lite) mayo and it turned out great!! Will make again. Next time I will probably use a little less lemon juice and more water chestnuts .