½cupchopped green onionswhite and pale green parts
2½cupscooked cubed chickenor turkey
1(8 oz.)can sliced water chestnuts, drained and rinsed
Kosher salt and pepper, to taste
½poundseedless red or green grapes, halved
1cupslivered almonds, toasted
Instructions
Rinse wild rice under cold water, place in medium saucepan with water and salt. Bring to a boil, reduce heat to low, cover and simmer until tender, about 30 - 45 minutes (up to an hour). Drain and set aside to cool.
In a large bowl, whisk together mayonnaise, milk, lemon juice and green onion until well combined. Add the wild rice, chicken, water chestnuts and a sprinkle of salt and pepper, mix well. Cover and refrigerate 2 to 4 hours or overnight.
Just before serving, add the halved grapes and toasted almond slivers, gently toss to combine. Taste and adjust seasonings. Serve on lettuce and enjoy!
Notes
I bake skin-on, bone-in chicken breasts in the oven rubbed with a little olive oil, kosher salt and pepper. Depending on size, about 35 to 45 minutes, at 350º until done. Let cool, discard skin and bones and cube.
Toast the almonds in a single layer on a baking sheet at 350º for 7 to 8 minutes.
You can also use turkey instead of chicken, if desired.