Chicken and Wild Rice Salad with Almonds

I made this a while ago so I can't remember if it ever got posted (probably not). It's really delicious and simple again.

from cooking light.

dressing:
1/4 c fig vinegar or white wine vinegar (i had to use white wine bc i didn't have the fig but i wish i did bc that sounds delicious!)
2 t sugar
1 t dijon mustard
1/4 t salt
1 garlic clove, minced
2 T canola oil

Remaining ingredients:
2 c fat free less sodium chicken broth
1 1/2 c 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 c shredded carrots
1/3 c dried cranberries
1/4 c chopped almonds, toasted
1 T minced red onion

1. to prepare dressing combine first 5 ingredients in a medium bowl. gradualluy add oil, stirring with a whisk until well blended. cover and chill.

2. combine broth rice and butter in medium saucepan; bring to aboil. cover, reduce heat, and simmer 45 minutes or until rice istender and liquid is asorbed. remove rice mixture from heat; cool.

3. heat grill pan over medium high heat. coat pan with cooking psray. sprinkle chicken with 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 large bowl. add dressing. toss gently to caot. cover and chill.

we had it warm, and i liked it that way.