1 lb. grilled chicken breast, julienned
1 bag buckwheat, cooked
1/2 C. dried apricot, julienned
1/2 C. dried cranberries
1/2 C. roasted walnut halves
1/4 C. canola oil
1/2 C. lemon juice
2 tablespoons cider vinegar
2 tablespoons honey
1 teaspoon cinnamon
Cook buckwheat according to instructions on package, chill under running water and drain well. Whisk dressing ingredients until emulsified. Add remaining ingredients. Chill and serve.
Note: Buckwheat can be substituted with Uncle Ben’s wild rice.