Chicken and Wild Rice Salad with Almonds

Another yummy recipe from Cooking Light magazine. This is a new recipe and I love it! It is so light, but has so much flavor, it will leave you not feeling guilty going for seconds! A nice Minnesota salad with wild rice! Enjoy!
Dressing:
1/4 cup fig vinegar or white wine vinegar
2 t. sugar
1 t. Dijon mustard
1/4 t. salt
1 garlic clove, minced
2 T. canola oil

Remaining Ingredients:
2 cups fat-free, less sodium chicken broth
1 1/2 cups uncooked wild rice
1 T. butter
Cooking Spray
1 lb. skinless, boneless chicken breast
1/4 t. salt
1/8 t. black pepper
1 c. chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries
1/4 cup chopped almonds, toasted
2 T. minced red onion

1. Prepare dressing with a whisk, 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 t. salt and pepper. Add chicken to pan and cook 8 minutes on each side. 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. Yield 6 servings (1 1/2 cups)