Wild Rice Salad

• 1 (6-ounce) package quick-cooking long-grain and wild rice mix
• 2 cups chopped cooked chicken
• 1/2 cup dried cranberries
• 1 Granny Smith apple, peeled and diced
• 1 medium carrot, grated
• 1/3 cup white balsamic vinegar*
• 4 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 green onions, chopped
• 1 (2.25-ounce) package sliced almonds, toasted

1. Cook rice according to package directions; cool.
2. Stir together chicken, next 8 ingredients, and rice in a large bowl. Cover and chill 8 hours. Sprinkle with almonds just before serving.
3. *Red wine vinegar may be substituted for white balsamic vinegar.
4. Note: For testing purposes only, we used Uncle Ben's Quick Cooking Long-Grain and Wild Rice Mix.

longgrain, chicken, cranberries, apple, carrot, white balsamic vinegar, olive oil, salt, pepper, green onions, almonds

Taken from www.myrecipes.com/recipe/wild-rice-salad-1 (may not work)