Shelly's Recipe

WILD CHICKEN SALAD

Category: Salads - Meat

1 (6 oz) pkg quick-cooking long-grain and wild rice mix
2 cups chopped cooked chicken
1/2 cup dried cranberries
1 Granny Smith apples, peeled and diced
1 medium carrot, grated
1/3 cup white balsamic vinegar
4 tbsp olive oil
1/4 tsp salt and pepper
2 green onions, chopped
1 (2.25 oz) pkg sliced almonds, toasted

Cook rice according to package directions; cool. Stir together ingredients except almonds together and refrigerate at least 8 hours before serving to incorporate flavors. Sprinkle with almonds just before serving.