Chicken and Wild Rice Salad with Almonds

By Judy1

"The fig vinegar makes this dressing spectacular and unique, but you can substitute white wine vinegar if you can't find it. I make this often because it is easy and keeps several days in the refrigerator." –Ashley Bone, Spring Hill, Tenn.

Ingredients

• Dressing:
• 1/4 cup fig vinegar or white wine vinegar
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 2 tablespoons canola oil
• Remaining ingredients:
• 2 cups fat-free, less-sodium chicken broth
• 1 1/2 cups uncooked wild rice
• 1 tablespoon butter
• Cooking spray
• 1 pound skinless, boneless chicken breast
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup chopped celery
• 1/2 cup shredded carrots
• 1/3 cup dried cranberries
• 1/4 cup chopped almonds, toasted
• 2 tablespoons minced red onion

Preparation

Step 1

1. To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.

2. Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.

4. Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.