Chicken and Wild Rice Salad with Golden Raisins

*Must give props to Ron & Carrie Ramirez for this great hit!*

4 to 6 servings

1/3 cup white wine vinegar
1 garlic clove, minced
1 tsp. Dijon mustard
1 tsp. sugar
2/3 cup olive oil or mayonnaise
4 skinless boneless chicken breast halves (about 1 1/2 pounds), cooked and cubed or shredded
1 cup wild rice
1 cup coarsely grated peeled carrots
1 cup chopped green onions
1/2 cup chopped celery
1/3 cup chopped toasted walnuts
1/3 cup golden raisins

Whisk vinegar, garlic, mustard, and sugar in medium bowl. Whisk in oil or mayonnaise. Season vinaigrette to taste with salt and pepper.

Cook wild rice according to package directions. (This should take about 50 minutes.) Rinse cooked rice under cold water and drain well.

Mix carrots, green onions, celery, walnuts, raisins, chicken, rice, and vinaigrette in large bowl. Season to taste with additional salt and pepper as desired. Can be made 4 hours ahead. Cover and refrigerate.

Serve at room temperature on bibb lettuce leaves, with pita toasts, or with crackers.