Turkey and Wild Rice Salad by GT

3 cups cubed cooked turkey
3 cups cooked wild rice
1/3 cup finely sliced green onions
1 can (8 oz) sliced water chestnuts, drained
2/3 cup mayo
1/3 cup milk
2 T lemon juice (I didn’t add that much)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried tarragon
1 cup seedless green grapes, halved
1/2 cup salted cashews

In a large bowl, combine the turkey, wild rice, green onions and water chestnuts.
In a small bowl, blend the mayo, milk, lemon juice, salt, pepper and tarragon.
Pour over turkey mixture and stir well.
Cover and refrigerate for at least 3 hours. Just before serving, fold in grapes and cashews.