Chicken And Wild Rice Salad - cooking recipe

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)

Preparation

Cook rice according to package directions, omitting butter and using only 1 1/2 - 2 cups water. Cool.
Saute mushrooms in butter and sherry. (This step is totally optional). Add to rice mixture.
Add salad dressing to taste. If making the salad in advance, reserve a little salad dressing to add in just before serving.
Mix remaining ingredients and chill.
If making more than a couple of hours in advance, do not add the tomatoes or green onions until right before serving.
The recipe doubles and triples very easily, making it great for entertaining.