Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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
2 cups fat-free, less-sodium chicken broth
1 1/2 cups uncooked wild rice
1 tablespoon butter
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
How to Make It
To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
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.
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.
Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.
I made this without changing a thing. I did use white wine vinegar. I tasted, and knew something was missing. I chose to add about 1/2 cup Marzetti's spinach salad dressing and tossed. It kicked it over the top!!!
I have never written a review before but decided to for this recipe because it was just so good! Followed recipe exactly and it turned out great. I would definitely take this as a dish to a special occasion. The fig vinegar is awesome!
Loved this recipe. I doubled it, added a can of chickpeas, omitted the red onion and used regular balsamic vinegar. My daughters took it to work for their lunches and even my husband liked it for dinner. I now am passing the recipe on to my Mom so she can try it. Definitely is a keeper!
For this recipe I ended up increasing the ingredients ⅓ c. because I had extra chicken and rice that I didn’t want to waste, which increased my overall servings of the dish from 6 to 8. I used white wine vinegar since I had it at home, as-well-as I couldn’t find fig vinegar, but I certainly look forward to this alternative when I remake this recipe. Overall this recipe was simply delicious, and worth every star I gave it. It was not only easy to make, especially since I used a rice cooker, but it was inexpensive and delicious as left overs. The most expensive part was the rice (mine at 5.49 a box), but worth every penny to get the pure wild rice box, adding other varieties would have dulled down the flavor. I tried this recipe both hot and cold, and usually I don’t like cold chicken, but in this circumstance I thought that this recipe was better cold. I look forward to making this again in the Summer.
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