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Wild Rice Chicken Salad Recipe

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This recipe for Wild Rice Chicken Salad, by , is from White Birch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bernie Crane


1 cup wild rice (uncooked)
4 chicken bouillon cubes
4 cups water
cup sliced water chestnuts (I slice them again)
1 small finely cut onion
1 cup chopped cooked chicken
1 cup green grapes (I cut in half)
1 cup chopped cashews
⅔ cup of mayonnaise
Dash of lemon juice
cup tablespoon pepper
small jar of pimentos (drained)

Cook rice, bouillon and water until rice absorbs water. Put in bowl and refrigerate to cool. Chop onion and add to rice with water chestnuts. Then add chicken, grapes and cashews. Dressing - mix mayo, lemon juice, pepper and pimentos. Add dressing to salad.




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