Chicken & Wild Rice Salad with Almonds & Cranberries

This recipe is simple, healthy and full of flavor! I serve it as a meal with a nice piece of crusty bread. I use the white meat from a rotisserie chicken to save gobs of time! I really enjoy the nutty, rich flavor the wild rice brings to this dish.
Enjoy!

Dressing:

1/4 c. white wine vinegar

2 tsp sugar

1 tsp dijon mustard

1 garlic clove, minced

2 Tbl canola oil

Salad:

2 c. chicken broth

1 1/2 c. uncooked wild rice

1 Tbl butter

white meat from a rotisserie chicken, chopped into bite sized pieces

1/4 tsp salt

1/8 tsp pepper

2 celery ribs, finely chopped OR 1 red bell pepper, finely chopped

2 carrots, shredded

1/3 c dried cranberries

1/4 c chopped almonds (or pecans)

3 green onions, finely chopped

Mix dressing ingredients in a tight fitting container and shake well to combine. 

Combine broth, rice and butter in saucepan; bring to boil. Cover, reduce heat and simmer for 45 min or until rice is tender and liquid is absorbed. Remove rice from heat and cool.

Combine remaining ingredients in a large bowl. Add cooled rice.  Add dressing and toss. Cover and chill for at least three hours (this meal is best eaten when everything is cold! The leftovers are excellent!).

Enjoy!