How To Prepare
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 and rice 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 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, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.
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Ingredients
Dressing
- 1/4 cup fig vinegar or white wine vinegar
- 2 teaspoons Splenda
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 2 tablespoons canola oil
Remaining ingredients:
- 2 cups no salt added chicken broth
- 1 1/2 cups uncooked wild rice
- Cooking spray
- 1 pound skinless, boneless, chicken breast
- 1/8 teaspoon black pepper
- 1 cup chopped celery
- 1/2 cup shredded carrots
- 1/3 cup dried cranberries (unsweetened)
- 2 tablespoons minced red onion
Ingredients
Dressing
Remaining ingredients:
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