Cherry Chicken Wild Rice Salad

1 pkg (15 oz) Gold’n Plump® Extra Tender Boneless Skinless Chicken Breast Fillets
2 tbsp canola oil
3/4 cup chopped red onion
3/4 cup thinly sliced celery
2 cups cooked wild rice
1 pkg (5 oz) dried cherries
1/2 cup toasted walnuts

Dressing (whisk together; chill):
1 cup mayonnaise
1 cup bottled poppyseed dressing
1-1/2 tsp salt
1/4 tsp pepper

In medium skillet, cook chicken in oil; cut in bite-size pieces. In large bowl, combine ingredients. Add dressing; toss.

Recipe compliments of the Minnesota Cultivated Wild Rice Council