CHICKEN WILD RICE SALAD

2 green onions, cut into 1-inch pieces
1 pound boneless, skinless chicken breast halves, grilled or broiled and cooled
1/2 large red bell pepper, seeded and cut into quarters lengthwise
1 medium rib celery
2 cups cooked wild rice, cooled
FOR THE DRESSING:
1/2 cup vegetable oil
1/4 cup white wine or rice vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon hot pepper sauce

Position multipurpose blade in work bowl. Add onions. Pulse 1 to 2 times, about 2 seconds each time, or until chopped.

Exchange multipurpose blade for 2 mm slicing disc in work bowl. Add chicken, bell pepper, and celery in batches. Process to slice. Remove to large mixing bowl. Add rice; toss to mix.

Exchange slicing disc for multipurpose blade in work bowl. Add dressing ingredients. Process until smooth, 3 to 5 seconds.

Pour dressing over salad mixture. Toss to coat. Refrigerate at least 1 hour before serving.

TO MAKE AHEAD:
Entire salad may be assembled 1 day in advance and refrigerated.

Yield: 5 servings
Source: KitchenAid (Model KFP750) 12 cup food processor manual