Wild Rice Salad
Wild rice salad with cubes of cooked chicken, water chestnuts, green grapes and cashews.
1 cup uncooked wild rice
Seasoned salt (optional)
2 cups diced cooked chicken
1 1/2 cups halved green grapes
1 cup sliced water chestnuts, drained
3/4 cup light mayonnaise
1 cup cashews (optional)
- Cook rice according to package directions, omitting salt or substituting seasoned salt, if desired. Drain well; cool to room temperature.
- Place rice into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill.
- Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 318 calories, 229 mg sodium, 39 mg cholesterol, 40 gm carbohydrate, 19 gm protein, 10 gm fat.
Diabetic Exchanges: (prepared without cashews or additional salt) 2 lean meat, 1 starch, 1 fruit, 1 vegetable, 1 fat.
Source: A Taste of Home Magazine; Recipe by Florence Jacoby, Granite Falls, Minnesota.