BROWSE THE COLGIN COOKBOOK

CHICKEN AND WILD RICE SALAD

serves 6

8 chicken tenders, cooked and diced
2 cups wild rice cooked
1/2 cup chopped green onions
1 cup sliced water chestnuts
2 cups red grapes, cut in half
2/3 cup mayonnaise
1 tsp. paprika
2 drops Colgin Worcestershire Sauce
salt and pepper to taste

Combine all ingredients in bowl. Mix well.
Serve on lettuce leaves.