Classic Minnesota Wild Rice Salad

Ingredients

• 8 ounce water chestnuts drained sliced canned
• 4 cups chicken broth 
• 3 cups meat from a rotisserie chicken cubed cooked
• 0.3 teaspoon curry powder 
• 2 cups mayonnaise 
• 2 cups grapes red seedless
• 1 cup roasted cashews salted
• 1.5 teaspoons lawry's seasoned salt 
• 1 teaspoon soya sauce 
• 1 cup rice wild

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Bring the wild rice and chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 30 to 45 minutes.
2. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
3. Remove from heat and let the rice cool thoroughly in refrigerator, about 1 hour.
4. Transfer wild rice to a large salad bowl and toss with cooked chicken, grapes, cashews, and water chestnuts.
5. Whisk mayonnaise, seasoned salt, soy sauce, and curry powder in a separate bowl.
6. Pour the dressing over the salad and toss again. Chill thoroughly, at least 1 hour or overnight for best flavor.