Chicken and Wild Rice Salad with Almonds

Chicken and Wild Rice Salad with Almonds (Adapted from CL)

For the dressing

1/4 cup fig vinegar
2 teaspoons granulated sugar
1 teaspoon grainy mustard
1 garlic clove, minced
2 tablespoons canola oil
salt and fresh ground black pepper

For the salad

2 3/4 cups chicken broth
1 1/2 cups dry wild rice
1 tablespoon butter
2 1/2 cups cubed cooked chicken breast
1 cup sliced celery
1/2 cup shredded carrots
1/3 cup chopped almonds, toasted
1/3 cup dried cranberries
2 tablespoons minced red onion

To prepare the dressing

In a large bowl, whisk together fig vinegar, sugar, mustard, garlic and oil - season with salt and fresh ground black pepper. Cover and chill until needed.

To prepare the salad

In a medium saucepan, stir together broth, rice and butter. Bring mixture to a boil - cover, reduce heat and simmer until the rice is tender and liquid has been absorbed, about 45 to 55 minutes. Remove from the heat and allow to cool slightly - if there is any excess liquid left behind, drain it away.

Remove dressing from the refrigerator and add cooked rice, chicken, celery, carrots, almonds, cranberries and red onion, tossing well to coat. Taste and re-season with salt and fresh ground black pepper if needed. Serve at room temperature or chilled.

Makes about 4 to 6 servings.

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