1 1/2 cups raw brown rice
3 cups water
2 cups diced cooked chicken
1/2 cup sliced celery
1/4 cup pineapple chunks
1/4 cup mandarin oranges
1/4 cup sliced water chestnuts
1/4 cup sliced scallions
1/4 cup chopped toasted walnuts
6 cups mixed lettuce leaves = (romaine, spinach or arugula)
=== DRESSING ===
1/2 cup raspberry vinegar
2 tsp Dijon mustard
1 tsp sugar
1/2 tsp grated lemon zest
1 1/2 Tbs olive oil
Salt, to taste
Freshly-ground black pepper, to taste


Combine the rice and water and bring to a boil. Lower the heat. Cover and simmer for 40 minutes or until rice is tender.
Meanwhile, combine the chicken, celery, pineapple, mandarin oranges, water chestnuts, scallions and walnuts. Toss well.
Make the Dressing: Whisk together the vinegar, mustard, sugar and lemon zest. Slowly add the oil, whisking constantly. Season with salt and pepper.
Let the brown rice cool to room temperature. Add the rice to the chicken mixture and toss. Add the dressing and toss well. Serve over mixed greens.