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November 13, 2019

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Iconic Bakery: Karen Tressel's Chicken Wild Rice Salad

Chicken Wild Rice Salad
Karen Tressel, Ada, from the Liberty National Bank Cookbook

1 cup wild rice, cooked
2 cups grapes
Chopped celery
1 cup cashews
3 cups chicken
1 cup water chestnuts, sliced
Chopped onion

2 cups Miracle Whip
1 Tbsp. soy sauce
Dash of dill weed
1/4 tsp. curry
1 tsp. seasoned salt

Cook wild rice, cook and cube chicken. Add together and add grapes, water chestnuts, celery and onion to taste. Mix well. Mix dressing, add to chicken, rice, grapes, water chestnuts, celery and onion. Sprinkle with cashews and/or mix in.

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