2/3 c mayonnaise
1/3 c light sour cream
2 tbsp fresh lemon juice
1/4 tsp dried tarragon leaves, crumbled
4 c COOKED TURKEY, cubed
3 c cooked wild rice, cooled
1/3 c scallions, finely sliced
8 oz water chestnuts, drained and cut into a small dice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp curry powder
1 c seedless green grapes, halved
1 c salted cashews
In a small bowl, blend mayonnaise, sour cream, lemon juice and tarragon together. Cover and chill.
In a large bowl, combine turkey, wild rice, scallions, water chestnuts, salt, pepper and curry.
Stir mayonnaise mixture into turkey mixture. Blend well.
Cover and refrigerate for 3-4 hours or until well chilled.
Fold in grapes and cashews. Portion into 1-cup servings and serve on chilled lettuce lined plates or shallow bowls.