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Chicken Wild Rice Salad

From the kitchen of Heidi Prahl -- her sister Vicki's

Serves 6

Dressing:
1 cup mayo - Hellman's light
1/2 tsp. ginger
1 tsp. worchestershire sauce
1 tsp. soy sauce
1 tsp. sugar

Salad:
3 cups cooked wild rice, cooled
3-4 cups chicken, chopped
1 can sliced water chestnuts
1 bunch green onions, chopped
1 package slivered almonds, toasted
2 cups blanched pea pods, trimmed and cut in 1/2
a handful of dried sweetened cranberries or fresh red grapes!

Mix, and chill several hours or over night before serving.

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