Wild Rice Chicken Salad

Wild Rice Chicken Salad

3 cups cubed cooked chicken or turkey

2 1/2 cups cooked wild rice** (cooled)

1 cup finely chopped carrots

3/4 cup dried cranberries or cherries

1/2 cup sliced green onions

1 Granny Smith, unpeeled & diced

Dressing:

1/4 cup orange juice

1/4 cup cider vinegar

2 tsp dijon mustard

1/2 cup canola oil

1/2 tsp salt

1/4 tsp pepper



Directions:


In a small bowl whisk together the dressing ingredients and then set aside.

In a large bowl combing all your salad ingredients and then toss with dressing. (Did I mention this was easy?) Cover and chill for at least 2 hours before serving.



** for the wild rice I find it cheaper and easier to buy the boxes that come with the seasoning packets. I just cook the rice as directed minus the seasoning. I make two boxes, measure what I need out of the finished rice and save the rest for another meal (Wild Rice Soup).


* you could use a different type of apple, I prefer the tartness of the Granny Smith though.

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