Salad
Wild Rice & Pecan Chicken Salad

This recipe was inspired by
Elaine Sweet of Granbury, TX (USA).

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Yield: about 3 quarts of salad

Ingredients:

2/3 c.	plain yogurt
1/2 c.	green onions, sliced
2 Tbsp.	fresh lemon juice
1/3 tsp.	lemon zest
2 Tbsp.	olive oil
1/2 Tbsp.	balsamic vinegar
1/2 tsp.	salt
1/2 to taste	ground black pepper
1 c.	wild rice, cooked according to package directions
2 c.	chicken meat, cooked and shredded
1 c.	pecan nutmeat, chopped and toasted
1/2 c.	dried cranberries

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Procedure:
Combine the yogurt, green onions, lemon juice and zest, olive oil, and salt and pepper in a mixing bowl. Add the cooked rice, chicken, pecans and dried cranberries.

Mix well and adjust seasoning if desired. Chill until ready to serve.