Mary Frances Glass' Chicken And Rice Salad - cooking recipe

Ingredients

2 c. cooked chicken, chopped
box of wild rice and herbs (cooked according to directions on box)
1 Tbsp. lemon juice
1 c. Hellmann's mayonnaise
2 Tbsp. Russian or Catalina dressing
1 can water chestnuts, chopped
1/4 c. celery, chopped
1/4 c. green pepper, chopped

Preparation

Combine cooked chicken, rice, dressings and chopped ingredients.
Prepare and refrigerate 12 to 24 hours before serving.
Serve cold.