Asian Wild Rice Salad

2 tsp Sesame Oil
1 Tbsp plus 1/2 cup Olive Oil
1 Onion (chopped)
4 White Button Mushrooms (trimmed and quartered)
1 Boneless, Skinless Chicken Breast (cut into 1-inch pieces)
1 6oz box Long Grain and Wild Rice Mixed
1 3/4 cup Low Sodium Chicken Broth or Water
2 Tbsp Rice Wine Vinegar
1/4 tsp Salt
1 tsp Dijon Mustard
1 cup Snow Peas (trimmed)
1 Large Carrot (grated)
8 Water Chestnuts (quartered)

Warm sesame oil and 1 Tbsp olive oil in a skillet over med-high heat. Add onion and cook, stirring, until softened, 3 minutes. Stir in mushrooms, chicken and rice mix. Pour in broth and increase heat to high. Bring to a boil, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 25 minutes. Transfer to boil; let cool. In large bowl whisk vinegar, salt, and mustard until salt is dissolved. Slowly whisk in remaining olive oil until blended. Bring large pot of salted water to a boil; add snow peas. Bring back to a boil; cook peas until tender, 1 minute. Drain; rinse under cold water. Pat dry. Add chicken and rice mixture to a bowl with dressing. Toss with snow peas, carrots and water chestnuts. Serve at room temperature.