Chicken and Wild Rice Salad

• 4 cups water
• 1 cup wild rice
• 1 1/2 teaspoons salt, or to taste
• 1/2 cup plus 2 tablespoons olive oil
• 1/4 cup Sherry vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon black pepper
• 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
• 2 celery ribs, cut into 1/4-inch-thick slices (2 cups)
• 1 medium red onion, finely chopped (1 cup)
• 2 Granny Smith apples, cut into 1/2-inch cubes

1. Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt.
2. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours.
3. Drain well and cool.
4. Whisk together oil, vinegar, mustard, remaining salt (or to taste), and pepper.
5. Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.

water, wild rice, salt, olive oil, sherry vinegar, mustard, black pepper, chicken, celery, red onion, apples

Taken from www.epicurious.com/recipes/food/views/chicken-and-wild-rice-salad-108164 (may not work)