| 3 tbsp | Tarragon-flavored vinegar |
| 1 tbsp | Honey-dijon mustard |
| 1/4 tsp | Each salt and pepper |
| 1/4 cup | Oil |
| 1 lb | Boneless, skinless chicken breasts |
| 1 (6 oz) box | Wild rice mix (like Sargento Bistro Blends) |
| 1 | Gala apple, cored and chopped |
| 2 | Large celery stalks, chopped |
| 1/2 cup | Toasted pecans |
In bowl, mix vinegar, honey-dijon mustard, salt and pepper. Whisk in oil and set aside.
In large skillet, heat 1 tbsp oil over high heat. Add chicken breasts, cut in 1/4-inch wide strips; saute 6 minutes, until slightly browned.
Remove to bowl; cover. In same skillet, prepare 6-ounce box of wild rice mix according to package directions. Meanwhile, in large bowl, combine apple, celery, and pecans. Add hot rice, chicken and dressing. Serve immediately.