Wild Rice Salad

1 cup wild rice, uncooked (3 cups cooked)
1/2 c almonds, sliced
1 cup dried cranberries
1 bunch green onions, sliced thinly
4 ribs of celery, chopped
1 c chicken
Marzetti's poppyseed dressing

Directions:

1. Prepare wild rice as directed on label.
2. In a large bowl, stir everything together.
3. Add enough dressing to coat ingredients.
4. Refrigerate for an hour or more.

Notes:

• I more than doubled the recipe and didn't need a whole bottle of dressing.
• Rotisserie chicken was a great choice!
• If refrigerating overnight, add the almonds just before serving.
• I had this for a lunch at Pacem In Terris and the rice was perfectly cooked.  I'm sure it all tastes the same, but it is prettier if the rice isn't overcooked.