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~Byerly’s wild rice chicken salad~

The deli counter at Byerly’s grocery store is a favorite lunch spot for a lot of people I know.  This salad is what they return for. It’s creamy, sweet, crunchy, and filling. It’s full of  wonderful flavors: earthy wild rice, fragrant tarragon, crunchy cashews, and green grapes. What can I say? It’s fabulous. I made a big batch of this and it disappeared in two days. It’s elegant enough to serve for a fancy lunch and hearty enough to serve to the men in your life. This is one of my hubby’s favorites.

*Note: If you don’t enjoy the flavor of tarragon, use oregano.

2/3 cup real mayonnaise, (I use Hellman’s)

1/3 cup whole milk

2 Tablespoons fresh lemon juice

1/2 teaspoon dried *tarragon

3 cups cubed chicken

3 cups cooked wild rice

1/3 cup finely sliced green onions plus a little of the green tops

1 (8 oz. can) water chestnuts, drained well and chopped

salt, to taste

1/2 teaspoon freshly ground black pepper

1 cup cashews

1 cup green grapes, halved

In a medium bowl, blend mayonnaise, milk, lemon juice and tarragon with a wire whisk until completely combined. Set aside. In a large mixing bowl, combine the chicken, rice, onion, water chestnuts, salt and pepper. Stir in the mayonnaise mixture. Cover and refrigerate for 2-3 hours or until well-chilled.

To serve: place about a cup of the salad on each plate and top with some of the cashews and grapes.

Enjoy!

~Melissa