Northwoods Chicken Wild Rice Salad

    2 cooked chicken breasts, diced in 1/2 inch cubes
    1 tbsp each: ground cinnamon, ground black pepper and salt
    1 tsp ground ginger
    1/2 tsp ground mustard
    2 tbsp each: apple cider vinegar and walnut oil
    6 tbsp vegetable oil
    3 cups cooked wild rice
    3/4 cup finely diced red onion
    1/2 cup toasted pepitas, or walnuts
    1/2 cup each: dried blueberries and dried cranberries

In a mixing bowl, combine spices, salt and vinegar; whisk in oils. Add remaining ingredients; toss well

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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