WILD RICE AND CRANBERRY SALAD WITH CANDIED WALNUTS

Steps:

• n a large sauce pot bring the rice to a rolling boil with salt- cook for about 45 minutes or until rice splits. Remove from the heat and pour into a strainer- allow to cool In a large bowl combine cooled rice, chicken, carrots, celery, onions, tarragon, and cranberries. Toss with cranberry vinaigrette a little at a time to coat evenly - to taste Top with candied walnuts