Source: Meals on the Move~Rush Hour Recipes (©February 2000) by Holly Clegg

Chicken breasts mixed with rice, water chestnuts, apples, green onions, grapes, and celery tossed with a yogurt lemon dressing.

Servings

3 cup cooked chicken breast, diced
1 medium apples , cored and diced
8 oz Nuts, chestnuts, Chinese, cooked , canned, drained (water chestnuts)
0.5 cup fresh chopped green onion (scallions)
1 cup red grapes (preferably seedless)
1 cup Grapes, green European type varieties, fresh (preferably seedless)
0.5 cup fresh chopped celery
1 cup plain nonfat yogurt
1 tbsp fresh lemon juice
1 tsp dry mustard
1 tsp dried dill weed
1 pinch salt and pepper (to taste)
3 cup Rice, wild, cooked

1 In a large bowl, combine chicken, apple, water chestnuts, green onion, grapes, and celery.
2 In a small bowl, whisk together the yogurt, lemon juice, mustard, dill, salt, and pepper.
3 Combine the cooked wild rice and chicken mixture. Toss with the dressing and refrigerate.