The white-and-wild rice mix gives you a quick start on this satisfying fruit- and nut-studded salad.
Prepare rice mix following package directions, using very hot water.
Meanwhile, in small bowl, mix vinegar, mustard, salt and pepper. Whisk in 1/4 cup oil.
In large skillet, heat 1 tablespoon oil over high heat. Add chicken strips; sauté for 4 to 6 minutes or until cooked through and lightly browned. Remove chicken to bowl; cover.
In large bowl, combine apple, scallion, celery, pecans and cranberries. Add hot rice, chicken, and vinegar mixture.
If desired, line a serving bowl with lettuce leaves; spoon salad into bowl. Serve immediately, or refrigerate and serve cold.