Cook the wild rice in a medium saucepan of salted boiling water until tender, about 35 minutes. Drain the wild rice and cool completely.
Whisk the walnut oil, vinegar, honey, mustard, and salt to blend in a small bowl for the dressing. Divide the apples between two jars. Spoon 1 tablespoon of the dressing over the apples, dividing evenly, and shake the jars around to coat the apples. Top the apples with the celery. Toss the chicken with 1 tablespoon dressing to coat in a medium bowl. Divide the chicken between the jars. Sprinkle the raisins over the chicken.
Combine the rice, parsley, if using, and 2 tablespoons dressing in the same medium bowl and stir well. Season the rice to taste with salt and pepper. Drizzle any remaining dressing evenly over the chicken in the jars.
Divide the rice mixture between the jars. Fill the jars with the greens. Sprinkle the walnuts and cheese atop the greens, dividing them evenly. Seal the jars. (Salads can be made up to 2 days ahead; refrigerate.) To serve, empty the jar into a large bowl and toss everything together.
Recipe excerpted with permission from <a href="https://www.amazon.com/gp/product/0847847470/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0847847470&linkCode=as2&tag=craftfocom-20&linkId=5a7b8c0cae6f92b46ccdd47286e489c4">The Portable Feast: Creative Meals for Work and Play</a> by Jeanne Kelley.