- 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
- 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.
- Whisk together oil, vinegar, mustard, remaining salt (or to taste), and pepper.
- Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.