1 whole chicken breast, boiled in water to cover 1 inch
1/4 c. wild rice
1/2 c. long grain brown rice
1 c. green grapes
1/2 c. slightly toasted pecans

DRESSING:

1 tbsp. sherry wine vinegar
1 tbsp. lemon juice
1 tsp. Dijon mustard
1/3 c. olive oil

Simmer chicken 17 minutes (or until done). Let it cool in its own broth about 30 minutes. Remove chicken. Rinse and drain wild rice. Add to chicken broth and enough water to make 2 cups of broth. Cook wild rice 10 minutes, then add brown rice. Simmer until water is absorbed; 35 to 40 minutes. Cool and add to slivered chicken along with grapes and pecans. Cover with dressing.