Chicken And Wild Rice Salad

• FOR THE SALAD:
• 1 cup Dry Wild Rice
• 1 Large Boneless, Skinless Chicken Breast (double This Amount If They Are Small Ones) Cooked And Cubed
• 2 Tablespoons Shallot, Minced
• 2 stalks Celery, Chopped
• 1/2 cups Carrots, Shredded
• 1 cup Grapes, Halved
• 1/3 cups Dried Tart Cherries
• 1/4 cups Almonds, Toasted And Chopped
• 2 ounces, weight Goat Cheese Crumbled
• Salt To Taste
• FOR THE DRESSING:
• 1/4 cups White Balsamic Vinegar
• 1 teaspoon Dijon Mustard
• 2 teaspoons Agave Nectar
• 1 clove Garlic, Minced
• 1 Tablespoon Grapeseed Oil Or Other Flavorless Oil
• 1/4 teaspoons Kosher Salt

1. Cook the wild rice according to package instructions and then let it cool to room temperature.
2. While the rice is cooling prep the celery, carrots, grapes, shallot, almonds, and chicken according to instructions above.
3. In a large bowl combine all of the salad ingredients, gently tossing to combine.
4. In a small bowl or mason jar combine all of the dressing ingredients and whisk or shake them together until thoroughly combined.
5. Pour the dressing over the salad and give it another toss. Serve immediately or chill in the fridge until you are ready to serve.
6. Notes:
7. - If you don't plan on serving the salad right away add the almonds in right before serving so they stay crunchy.
8. - If you can't find dried tart cherries, dried cranberries can be used instead.

salad, rice, chicken, shallot, stalks celery, carrots, grapes, cherries, ubc, salt, dressing, ubc, dijon mustard, clove garlic, grapeseed oil, ubc

Taken from tastykitchen.com/recipes/salads/chicken-and-wild-rice-salad/ (may not work)