Wild Rice Chicken Salad - cooking recipe

Ingredients

1 cup raw wild rice
3 cups water
1 lemon, juice of
3 cups cooked boneless skinless chicken breasts, cubed
4 green onions, chopped
1/2 bell pepper, diced
1 (10 ounce) bag frozen peas
1 cup dried cranberries or 1 cup craisins
1/2 cup slivered almonds
Dressing
1 cup canola oil
1/4 rice vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
2 tablespoons sugar
1 teaspoon celery salt
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika

Preparation

Rinse wild rice in cold water, drain.
Put rice and Water in a saucepan and bring to a boil; simmer for 45 minutes and then drain.
Transfer to a bowl and toss with the lemon juice; cool.
Add chicken, green onions, bell pepper, peas, and craisins.
Toss with dressing; add a little at a time depending on how moist you want it.
Cover and refridgerate.
Just before serving add the almonds.