Rice and Chicken Salad Recipe

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14 1/2 oz. can – chicken broth
1/2 cup – rice
2 cups – diced cooked chicken breast
1 – large celery stalk, diced
1/2 – large crisp red apple, diced
1 – green onion, thinly sliced
2 tbsp – minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tbsp – olive oil
1 1/2 tbsp – vinegar
1 tsp – dijon, mustard
1/4 tsp – sugar

1. Combine broth and rice in small saucepan. Bring to boil.
2. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.
3. Transfer to medium bowl. Cover and chill.
4. Just before serving, add chicken, celery, apple, onion, and tarragon to rice.
5. Whisk remaining ingredients to blend in small bowl.
6. Pour over rice, toss well. Season with salt and pepper.

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