Wild Rice And Cranberry Salad With Candied Walnuts

• 1 1/2 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
• 3/4 cup green onions - sliced thinly on the bias
• 1/4 cup chopped fresh tarragon
• 1 cup dried soft cranberries
• 1 cup candied walnuts

1. n a large sauce pot bring the rice to a rolling boil with salt- cook for about 45 minutes or until rice splits.
2. Remove from the heat and pour into a strainer- allow to cool
3. In a large bowl combine cooled rice, chicken, carrots, celery, onions, tarragon, and cranberries.
4. Toss with cranberry vinaigrette a little at a time to coat evenly - to taste
5. Top with candied walnuts

wild rice, water, salt, chicken, carrots, celery, green onions, ubc, cranberries, candied walnuts

Taken from www.epicurious.com/recipes/member/views/wild-rice-and-cranberry-salad-with-candied-walnuts-50105494 (may not work)