Apple, Chicken and Wild Rice Salad

1 pouch	Fall River Fully Cooked Wild Rice (about 2 cups)
½ cup	Olive oil
¼ cup	White wine vinegar
2 tablespoons	Dijon mustard
To taste	Salt and pepper
3 cups	Cooked chicken, cubed
2 ribs	Celery, coarsely chopped
⅓ cup	Finely chopped red onion
1	Granny Smith apple, cut into cubes

Whisk together oil, vinegar, mustard, and salt/pepper to taste. Combine rice with chicken, celery, onion and apple in a large bowl. Gently toss with vinaigrette. Serves 4.

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