Wild Rice & Chicken Salad

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1 box (6 ounces) long grain and wild rice mix

1/2 cup Stonyfield Organic low-fat plain yogurt

2 tablespoons fig-flavored vinegar

1 tablespoon Dijon mustard

3/4 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut lengthwise into 1/4-inch-wide strips

1 Gala apple, cored and chopped

7 scallions, trimmed and chopped

1/2 cup chopped toasted pecans

1/2 cup dried cranberries

1 head Bibb lettuce, separated into leaves, rinsed and dried

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