Wild Rice Chicken Salad

Ingredients:

-1 c. brown rice or 1 (6 oz) box white and wild rice mix
-3 T. Balsamic Vinegar
-1 T. brown mustard
-2 T. honey
-1/4 t. salt
-1/4 t. pepper
-1/4 c. vegetable oil
-3 chicken breasts, cooked and cubed
-2 apples, cored and chopped
-2 c. grapes, halved
-6 scallions, chopped
-3 large ribs celery, chopped
-1/2 c. pecans (candied if you have time)
1/2 c. Craisins
3/4 c. feta cheese
-3 c. chopped romaine lettuce (optional)

* note: when I made this I didn't include celery or scallions. I really like the Balsamic vinegar from Giant Eagle Market District called "Traditional Balsamic". I think it is the best tasting Balsamic you can find in Ohio and adds a great flavor. If you aren't going to serve immediately, I would leave out the apples because they brown quickly.

[If you do not have chicken already cooked, heat 1 T. oil in a skillet over medium high heat. Cut chicken into tenderloin strips, season with salt and pepper, and saute 4-6 minutes til cooked through and lightly browned. Cube chicken.]

1. Prepare rice according to directions on package.
2. In a large bowl, combine apples, grapes, scallions, celery, pecans, craisins, feta and lettuce. Add chicken and toss.
3. In a small bowl, mix vinegar, mustard, honey, salt and pepper. Whisk in 1/4 c. vegetable oil. Pour over rice mixture and toss.
4. Serve immediately, or refrigerate and serve cold. Serves 4. (So I would double above quantities for meal group)

I recommend serving with fresh baked wheat bread.