Wild Rice and Chicken Breast Salad

Since we had a non-drinking weekend again, I was very productive :)  Figured I would make up some lunches for the week - so all we had to do was "grab-n-go"!  Got this recipe from my very first cooking class....works good for showers and stuff as a side dish too!!

Serves 4

Ingredients:
1/3 cup brown rice
1/3 cup wild rice
1 cup cooked chicken breast (diced)
1/2 cup sliced water chestnuts
1 tablespoon Lawry's
salt and pepper
3/4 cup miracle whip (lite)
1/2 cup cashews (whole or broken)
red grapes

Place the brown rice in saucepan with 2/3 cup water. Bring to boil, cover, simmer 30-40 minutes or until tender.  Rinse wild rice by placing in a strainer - running cold water over, lifting with fingers.  Place the wild rice in a saucepan with 1 1/4 cup water, bring to boil, reduce heat to summer - cover and cook for 40-50 minutes or until most of grains have split.

Cook chicken breast until juices run clear.  Cool and cut into bite-sized pieces.  **I would recommend using left over chicken for this recipe....OR try pre-cooked chicken too**

Place brown rice, wild rice, diced chicken, and water chestnuts into container.  Sprinkle with Lawry's salt, add pepper to taste, moisten with miracle whip to coat.  Stir gently.  Cover and chill several hours - or overnight.  When ready to serve, stir in nuts and grapes (halved)