Chicken and Wild Rice Salad

Ingredients

• 1 (6 ounce) package long grain and wild rice blend (Near East or Uncle Ben's)

• 2 cups chicken, cooked and cut up or shredded
• 3 green onions, sliced
• 10 cherry tomatoes, halved

• 1 (4 ounce) can water chestnuts, drained and halved

• 1 (8 ounce) package mushrooms, sliced
• 1 tablespoon butter (optional)
• 1-2 tablespoon dry sherry (optional)
• 1 cup firmly packed spinach, chopped

• 1 (12 ounce) bottle girard's light champagne vinaigrette, to taste (or your favorite salad dressing)

Directions

1. 1

   Cook rice according to package directions, omitting butter and using only 1 1/2 - 2 cups water. Cool.

2. 2

   Saute mushrooms in butter and sherry. (This step is totally optional). Add to rice mixture.

3. 3

   Add salad dressing to taste. If making the salad in advance, reserve a little salad dressing to add in just before serving.

4. 4

   Mix remaining ingredients and chill.

5. 5

   If making more than a couple of hours in advance, do not add the tomatoes or green onions until right before serving.

6. 6

   The recipe doubles and triples very easily, making it great for entertaining.