Chicken and Wild Rice Salad with Almonds

"Fig vinegar makes this dressing spectacular and unique, but you can substitute white wine vinegar if you can't find it. I often cook it because it's light and keeps in the refrigerator for a few days. – - Ashley Bone, Spring Hill, Tennessee. Another online reviewer claims that this chicken and rice salad recipe is "Easy to prepare and has a wonderful taste. Even the kids liked it!"
To make the dressing, combine the first 5 ingredients in a medium bowl. Gradually add the butter, stirring with a whisk until smooth. Cover and refrigerate.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 the rice mixture from the heat; allow to cool.Preheat a grill pan over medium-high heat. Brush the mold with cooking spray. Sprinkle 1/4 teaspoon salt and pepper over the chicken. Add the chicken to the skillet; cook for 8 minutes on each side or until tender. Cool; cut into 1/2-inch thick cubes.Combine the cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add the dressing; stir gently to coat. Cover and refrigerate.