Wild Rice Chicken Salad

From Shirley Evans
Makes 6 servings

1 c. raw wild rice
3 c. chicken broth
2 c. diced, cooked chicken meat
1 c. diced celery
1 tsp. chopped green onion
1/2 c. toasted sliced almonds
1 can water chestnuts, drained
1 c. mayonnaise
salt and pepper
2-3 c. grapes
cinnamon

Cook wild rice and chicken broth together until rice is done, rinse and cool.

In a large mixing bowl, gently mix together the cooked and cooled rice, chicken meat, diced celery, chopped green onion, water chestnuts, mayonnaise, and grapes. Add salt, pepper, and cinnamon to taste. Stir in almonds just before serving.