2/3 c. wild rice
1 1/2 c. water
1/4 tsp. salt

Rinse rice well. Combine with water and salt. Heat to boil over medium high heat. Cover and simmer over medium heat until rice bursts, about 25 minutes. Transfer to 2 quart bowl.

Chicken steaks (15-18 ounce) or 3 large chicken breasts skinned, boned and pounded flat. 1/2 cup chicken broth. Salt. Freshly ground pepper. Put chicken in 9 inch skillet. Add broth and seasonings. Cook, turning once over medium high heat until juices run clear, about 7 minutes. Cool in broth. Cut into 1 inch chunks. Transfer to bowl.

Add 1/2 medium red onion (2 1/2 ounce) diced, 1 large tart apple (8 ounce) cut in chunks, 1/2 large red pepper (3 oz.) diced, 1/2 cup each currants or raisins and pecan pieces toasted 10 minutes at 350 degrees, 2 tablespoons each balsamic vinegar and mild olive oil, 3/8-1/2 tsp. salt. Toss together. Adjust vinegar. Serve immediately or cover tightly and refrigerate. Serve warm (3 minutes on high in microwave) or chilled. Chicken may be done in a microwave. Cook 3 minutes, turn and cook 1 1/2-2 minutes. Let stand 5 minutes.