Chicken and Wild Rice Salad with Almonds

I found this recipe from the Cooking Light Magazine. It was very good and easy to make. A great substitute for the chicken breast is to use shredded rotisserie chicken in place of the chicken in the recipe. The fig vinegar makes this dressing spectacular and unique, but you can substitute white wine vinegar if you can't find it.

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

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 

Directions:
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.