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1 c. wild rice
4 c. chicken broth
1/4 c. chopped walnuts
4 Tbsp. cider vinegar
1 Tbsp. brown sugar
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/2 c. olive oil
1 Granny Smith apple, diced into 1/4-inch pieces
3 c. cooked chicken, roughly diced
2 scallions, thinly sliced

Cook wild rice in broth according to directions on package. Put
into a large bowl, fluff with a fork, and set aside for 15 minutes
to cool.

Place walnuts in a non-stick skillet and cook for 3 minutes over
medium high heat, until toasted and fragrant. Let cool.

Whisk together vinegar, mustard, sugar, and salt. Add oil in a
small stream and whisk until emulsified.

Add apple and chicken to wild rice. Add dressing and toss. Place
in a serving bowl and top with walnuts and scallions. Serve at
room temperature.

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