Wild Rice Salad-Cold

1. 1

   Cook the rice according to package directions(and then add about 10 minutes longer) Make sure it is soft.

2. 2

   Drain and cool.

3. 3

   Cook chicken breasts either in water or you can bake them. (About 15-20 minutes). I cut the chicken in to bit sizes and boil. Most pieces float when they are done.

4. 4

   Cut sliced water chestnuts into small pieces.

5. 5

   Drain mandarin oranges.

6. 6

   Mix all together with mayo. Use enough mayo to cover everything. Sorry I don't remember how much mayo exactly. After refrigerating you may need to add a bit more. It soaks into the rice.

7. 7

   Most of this recipe is to taste. How much you like of something.

8. 8

   Refrigerate until cold or overnight.

9. 9

   Cashews-mix in just before serving--whole cashews are the best. Put in how many you like. I usually put in 3/4 a can. The cashews are a very important part of this recipe. They add the salt and crunch to this recipe.

* Per serving · 4 servings · Values may vary.

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