| 1 pouch | Fall River Fully Cooked Wild Rice (about 2 cups) |
| ½ cup | Olive oil |
| ¼ cup | White wine vinegar |
| 2 tablespoons | Dijon mustard |
| To taste | Salt and pepper |
| 3 cups | Cooked chicken, cubed |
| 2 ribs | Celery, coarsely chopped |
| ⅓ cup | Finely chopped red onion |
| 1 | Granny Smith apple, cut into cubes |
|
Whisk together oil, vinegar, mustard, and salt/pepper to taste.
Combine rice with chicken, celery, onion and apple in a large bowl.
Gently toss with vinaigrette.
Serves 4. |
