3 c. cooked wild rice mixture
3 c. chopped cooked chicken
1 c. dried cranberries
2 Granny Smith apples, peeled and diced
1 medium carrot, grated
1/2 c. white balsamic vinegar
5 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
3 green onions, finely chopped
1/4 c. toasted slivered almonds
Combine rice, chicken, apples, carrots, onions, and cranberries in medium bowl. Combine vinegar, olive oil, salt and pepper in a shaker. Shake until mixed and pour on salad. Refrigerate for a few hours. When ready to serve, sprinkle with toasted almonds.
