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Ingredients

3 grilled chicken breasts, chopped
1 cup wild rice
1 red onion, chopped finely
1 cup diced sweet potato
1/2 cup fresh corn
1/2 cup sliced almonds
1/4 cup sun dried tomatoes
3 stalks celery chopped finely
1 medium apple, diced
3 Tbl. extra-virgin olive oil
1 Tsp. salt
1/2 Tsp. ground pepper
1/4 cup cilantro
1 Tbl. orange zest
2 Tbl. fresh lemon juice
2 Tbl. basalmic vinegar

Directions

1. Cook rice on stovetop according to directions.

2. Preheat oven to 350. Spread almonds over a baking sheet. Roast 8 min, until
browned.

3. Mix onion, sweet potato, & corn in bowl with 1 Tbl. olive oil & 1/2 Tsp. salt.
Spread on baking sheet and roast in oven at 425 for about 15-20 minutes.
Stir after 10 minutes. Allow to cool.

4. In serving bowl, mix chopped chicken breast, rice, and corn mixture. Then add
celery, sun-dried tomatoes, apple, cilantro, & orange zest.

5. In seperate bowl, combine lemon juice & basalmic vinegar with remaining oil,
salt & pepper. Add to rice/chicken mixture and toss. Sprinkle with roasted
almonds.

ENJOY!