Wild Rice And Cranberry Salad With Candied Walnuts Recipe

Ingredients

1 ½ cups uncooked wild rice

6 -7 cups water

1 Tablespoon salt

6 cups cooked chicken breast or turkey- cut into medium dice

3 cups carrots - thinly sliced on the bias

2 cups celery - thinly sliced on the bias

¾ cup green onions - sliced thinly on the bias

¼ cup chopped fresh tarragon

1 cup dried soft cranberries

1 cup candied walnuts

Preparation

n a large sauce pot bring the rice to a rolling boil with salt- cook for about 45 minutes or until rice splits.

Remove from the heat and pour into a strainer- allow to cool In a large bowl combine cooled rice, chicken, carrots, celery, onions, tarragon, and cranberries. Toss with cranberry vinaigrette a little at a time to coat evenly - to taste Top with candied walnuts