1 (14 1/2 oz.) chicken broth
1/2 c. wild rice
2 c. diced cooked chicken
1 lg. celery, diced
1/2 lg. apple, diced
1 green onion, thinly sliced
2 tbsp. minced fresh tarragon, or 2 tsp. dried, crumble
2 1/2 tbsp. olive oil
1 1/2 tbsp. tarragon vinegar
1 tsp. Dijon mustard

Combine broth and rice in saucepan. Bring to boil. Cover and cook until done. Transfer to bowl. Cover and chill to cooled. Add chicken, celery, apple, onion and tarragon to rice. Whisk remaining ingredients to blend in small bowl. Pour over rice and mix well. Serves 2 to 4.