BROWN & WILD RICE CHICKEN SALAD—serves 6

I often double this because it is so good and disappears quickly.

1 - 6 oz. box brown & wild rice mix (I substit. long grain & wild rice mix when I can’t find brown & wild)
3 Tbsp. tarragon flavored vinegar
1 Tbsp. honey-Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup PLUS 1 Tbsp. canola oil
1 pound chicken breast, cut into 1/4” strips
1 Gala apple, cored & chopped
6 scallions. trimmed & chopped
2 large ribs celery, sliced
1/2 cup toasted pecan pieces
1/2 cup dried cranberries

Toast your pecans ahead of time, and prepare the rice mix according to package.

In small bowl, mix vinegar, mustard, salt & pepper.  Whisk in 1/4 cup oil.  Set aside.  In a large skillet, heat 1 Tbsp. oil over high heat.  Add chicken strips and saute for 4 to 6 minutes, until lightly browned.  Place chicken on a plate; cover and set aside.

In a bowl, combine apples, scallions, celery, pecans and cranberries.  Add rice, vinegar mixture and chicken. Serve immediately, or refrigerate and serve cold.