Recipe - Wild Rice And Chicken Salad With Tarragon

1 cn Chicken broth; (14
1/2ounce)
One half cup Wild rice; (about 3 ounces)
2 cup Diced cooked chicken; (about
9 ounces)
1 lg Celery stalk; minced
One half lg Crisp red apple; minced
1 Green onion; thinly cut or sliced up
2 tablespoon Minced fresh tarragon or 2
teaspoons; crumbled
; dried
2 One half tablespoon Olive oil
1 One half tablespoon Tarragon vinegar
1 teaspoon Dijon mustard
1 pn Sugar

Combine broth and wild rice in small saucepan. Bring to boil. Cover and
simmer over mediumlow heat until rice is tender and liquid is absorbed,
about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well
chilled.

Add chicken, celery, apple, green onion and tarragon to wild rice. Whisk
remaining ingredients to blend in small bowl. Pour over wild rice mixture
and toss well. Season with salt and pepper.

Serves 2 to 4.

Bon Appetit March 1992

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