Wild Rice Chicken Salad

• 1 cup raw wild rice
• 3 cups water
• 1 lemon, juice of
• 3 cups cooked boneless skinless chicken breasts, cubed
• 4 green onions, chopped
• 1/2 bell pepper, diced
• 1 (10 ounce) bag frozen peas
• 1 cup dried cranberries or 1 cup craisins
• 1/2 cup slivered almonds
• Dressing
• 1 cup canola oil
• 1/4 rice vinegar
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 2 tablespoons sugar
• 1 teaspoon celery salt
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dry mustard
• 1/4 teaspoon paprika

1. Rinse wild rice in cold water, drain.
2. Put rice and Water in a saucepan and bring to a boil; simmer for 45 minutes and then drain.
3. Transfer to a bowl and toss with the lemon juice; cool.
4. Add chicken, green onions, bell pepper, peas, and craisins.
5. Toss with dressing; add a little at a time depending on how moist you want it.
6. Cover and refridgerate.
7. Just before serving add the almonds.

wild rice, water, lemon, chicken breasts, green onions, bell pepper, frozen peas, cranberries, almonds, dressing, canola oil, rice vinegar, mustard, garlic, sugar, celery salt, salt, black pepper, dry mustard, paprika

Taken from www.food.com/recipe/wild-rice-chicken-salad-357516 (may not work)