White and Wild Rice Chicken Salad

• 3 Tbsp tarragon-flavord vinegar
• 1 Tbsp honey-Dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup vegetable oil
• 1 Tbsp olive or vegetable oil
• 1 lb (2 large) boneless, skinless chicken breasts - cut into 1/4“ wide strips
• 6 oz. box white and wild rice mix
• 1 Gala apple - cored and chopped
• 6 scallions - chopped
• 2 large celery ribs - chopped
• 1/2 cup toasted pecan pieces
• 1/2 cup diced cranberries

1. In small bowl mix vinegar, mustard, salt, and pepper. Whisk in vegetable oil.
2. Heat 1 Tbsp oil over high heat. Add chicken breasts and saute 4-6 min. or until cooked through and lightly browned. Remove chicken to plate & cover.
3. In skillet prepare rice mix per box directions using very hot water, about 20 min.
4. In large bowl combine apple, scallions, celery, pecan pieces and cranberries.

1 Add hot rice, chicken and dressing.

1. Serve immediately warm or refrigerate and serve cold.

Serves: 4-6        Total cook time: 30 min.