White Rice Chicken Salad

In small bowl mix:
3T. tarragon - flavored vinegar
1 T Honey Dijon Mustard
1/4 t. salt & pepper

In large skillet heat 1 T. vegetable oil over high heat.  Add boneless, skinless chicken breast,
cut into 1/4" strips.  Sauté 4-6 minutes or until cooked through.  Remove chicken to bowl, cover.
In same skillet, prepare 6 oz. box of white or wild rice mix-following package directions (use very
hot water - about 20 minutes)  Meanwhile in large bowl combine - 2 large celery chopped, 1 gala apple,
cored and chopped, 1/2 cups toasted pecan pieces, 6 green onions, chop 1/2 cup cranberries.  Add
hot rice, chicken and dressing, mix.  Serve warm or cold.


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