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 SALAD: 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

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.