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In a small saucepan, bring to a boil the wild rice, chicken broth, water, and salt. Reduce to a very slow simmer and cook for 45 minutes or until wild rice is tender, fluffy, and the kernels have begun to pop open. Drain if necessary and allow to cool.
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In a large mixing bowl, add 2 cups of the cooked wild rice, cubed chicken, chopped celery, and sliced green onions. Gently fold to combine.
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Add mayonnaise, lemon juice, salt, and pepper. Continue to fold until all is combined. Gently fold in cashews and halved red grapes.
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Serve with whole lettuce leaves. Promptly refrigerate any leftovers.
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Substitutions:
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1. Chopped pecans and sliced or slivered almonds can be substituted for the cashews.
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2. If grapes are not available, dried cranberries or golden raisins can be substituted. Be sure to plump any dried fruit before adding it to the salad. (To plump dried fruit, place dried fruit in a small 3-cup bowl. Add an equal amount of boiling water and allow fruit to steep until plumped, usually about 15 minutes. Drain fruit well before adding to the salad.)
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Notes:
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1. The volume of cooked wild rice can vary depending on the water content of the wild rice, so you might have some leftover wild rice. Make savory pancakes with any leftover wild rice by adding it to your favorite pancake batter along with thinly sliced green onions. Be sure to reduce the sugar in the batter and serve the pancakes with savory brown gravy.
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2. This chicken salad can be made the day before serving. Prepare through the step of adding the mayonnaise, lemon juice, and seasoning. Refrigerate in a covered container until ready to serve. Fold in the whole cashews and halved grapes just before serving. This keeps the nuts crunchy and the grapes looking their best.
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3. This salad can be served many ways-as lettuce wraps using butter lettuce, or for a crispier texture, served with Romaine lettuce. It can also be served plated on a bed of greens or served family style in a serving bowl. It also makes a great sandwich!
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4. This chicken salad pairs well with many wines. My favorite pairings are fruit forward Bordeaux style red wines, buttery California Chardonnays, and crisp Rose wines.
