WILD RICE SALAD

2/3 C. mayo

1/3 C. milk

2 T. lemon juice

¼ t. dried tarragon, crumbled

3 C. cubed chicken or turkey

3. C. cooked wild rice

1/3 C. finely sliced green onions

1 (8oz.) can sliced water chestnuts, drained

½ t. salt

1/8 t. pepper

½ lb.seedless green or red grapes (1 C.) halved

1 C. salted cashews

Blend mayo, milk, lemon juice and tarragon; set aside. In large bowl, combine chicken, wild rice, green onions, water chestnuts, salt and pepper. Stir in mayo mixture until blended. Refrigerate, covered, 2 to 3 hours. Just before serving, fold in halved grapes and cashews. 8 (1 C.) servings.