Chicken and Wild Rice Salad

4 C water
1 C wild rice
1 1/2 tsp salt
1/2 C plus 2 tbsp olive oil
1/4 C Sherry vinegar
2 tbsp dijon mustard
1/2 tsp black pepper
4 C cubed cooked chicken
2 ribs celery, sliced into 1/4-inch pieces
1 medium red onion, finely chopped
2 apples, cut into 1/2-inch cubes

Bring water to a boil in a large heavy saucepan. Add rice and 1 tsp salt. Reduce heat to low and cook, covered, until rice is tender, 1 to 1 1/4 hours. Drain and cool.

In large bowl whisk together oil, vinegar, mustard, remaining salt, and pepper.

Add rice and gently toss to combine.

Serves 4-6.

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