Chicken and Wild Rice Salad with Almonds

Ingredients

• 0.3 cup almonds toasted chopped
• 0.1 teaspoon pepper black
• 1 tablespoon butter 
• 2 tablespoons canola oil 
• 0.5 cup carrots shredded
• 1 cup celery chopped
• 1 teaspoon dijon mustard 
• 0.3 cup cranberries dried
• 2 cups fat-skimmed beef broth fat-free
• 1  garlic clove minced
• 2 tablespoons onion red minced
• 0.3 teaspoon salt 
• 1 pound chicken breast boneless skinless
• 2 teaspoons sugar 
• 0.3 cup citrus champagne vinegar 
• 1.5 cups rice wild uncooked

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• grill pan

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.
3. Remove rice mixture from heat; cool.
4. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
5. Sprinkle chicken with 1/4 teaspoon salt and pepper.
6. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.
7. Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl.
8. Add dressing; toss gently to coat. Cover and chill.