1 whole chicken breast (about 1 pound)
1/4 c. wild rice, rinsed and drained
1/2 c. long grain brown rice
1 c. seedless green grapes, halved
1/2 c. coarsely chopped pecans, toasted lightly
1 tbsp. sherry vinegar (available at specialty foods shops and some supermarkets)
1 tbsp. fresh lemon juice
1 tsp. Dijon style mustard
1/3 c. olive oil

In a large saucepan combine the chicken with enough salted cold water to cover it by 1 inch and transfer the chicken to a plate. Bring the water to a boil, return the chicken to the pan, and poach it at a bare simmer for 17 minutes. Remove the pan from the heat and let the chicken cool in the liquid for 30 minutes. Transfer the chicken with tongs to a cutting board and reserve 2 1/4 cups of the liquid, discarding the remaining liquid. discard the skin and bones from the chicken and cut the chicken into 1/2 inch pieces. In the saucepan bring the reserved liquid to a boil, add the wild rice, and simmer it, covered, for 10 minutes. Stir in the brown rice and simmer the mixture, covered, for 35 to 40 minutes, or until the liquid is absorbed and the rice is just tender. Transfer the rice to a bowl, let it cool, and add the chicken, the grapes, and the pecans. In a small bowl whisk together the vinegar, the lemon juice, the mustard, the oil, and salt and pepper to taste, add the dressing to the salad and toss the salad well. Serves 4 to 6.