Ingredients

Makes 4 to 6 servings

　　4 cups water

　　1 cup wild rice

　　1 1/2 teaspoons salt, or to taste

　　1/2 cup plus 2 tablespoons olive oil

　　1/4 cup Sherry vinegar

　　2 tablespoons Dijon mustard

　　1/2 teaspoon black pepper

　　4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)

　　2 celery ribs, cut into 1/4-inch-thick slices (2 cups)

　　1 medium red onion, finely chopped (1 cup)

　　2 Granny Smith apples, cut into 1/2-inch cubes

　　

Step 1

Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.

　　

Step 2

Whisk together oil, vinegar, mustard, remaining salt (or to taste), and pepper.

　　

Step 3

Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.